Bajra or Pearl Millet (கம்பு {Kambu} in Tamil), is highly popular in Rajasthani cuisine, however its health benefits make it a part of dishes throughout India. It is known to be high in proteins with a good amount of amino acids. It's rich iron content helps formation of hemoglobin in blood thus preventing anaemia.
It is also gluten free; is a rich source of fibre and helps control blood sugar levels, acidity and cardiovascular problems.
In the following recipe, the normal Bajra roti has a taste twist in the form of boiled and mashed potatoes, which also add volume and softness.
Ingredients : (Makes 4)
Bajra (Pearl millet) flour - 1 1/2 cups
Boiled and mashed potatoes - 3/4 cup
Ginger-green chilli paste - 1 tsp
Chopped coriander - 4 tsps
Black Pepper pwd - 1/4 tsp
Salt to taste
Oil / ghee for cooking
Method :
1. Combine potatoes and bajra flour in a bowl with oiled hands and gently mix.
2. Add the ginger-green chilli paste, pepper, dhaniya and salt. Mix all ingredients well and knead into a soft dough. Due to the moisture content in potatoes, it is not usually necessary to add water. Keep dough aside for 5 minutes.
3. Meanwhile warm the roti tawa or griddle. Divide the dough into 4-5 equal portions. Roll out into a 1" thick roti(pancake) and cook on using oil/ghee till golden brown on both sides.
Serve hot with curd, raita or desired accompaniment.
It is also gluten free; is a rich source of fibre and helps control blood sugar levels, acidity and cardiovascular problems.
In the following recipe, the normal Bajra roti has a taste twist in the form of boiled and mashed potatoes, which also add volume and softness.
BAJRA ALOO ROTI
Ingredients : (Makes 4)
Bajra (Pearl millet) flour - 1 1/2 cups
Boiled and mashed potatoes - 3/4 cup
Ginger-green chilli paste - 1 tsp
Chopped coriander - 4 tsps
Black Pepper pwd - 1/4 tsp
Salt to taste
Oil / ghee for cooking
Method :
1. Combine potatoes and bajra flour in a bowl with oiled hands and gently mix.
2. Add the ginger-green chilli paste, pepper, dhaniya and salt. Mix all ingredients well and knead into a soft dough. Due to the moisture content in potatoes, it is not usually necessary to add water. Keep dough aside for 5 minutes.
3. Meanwhile warm the roti tawa or griddle. Divide the dough into 4-5 equal portions. Roll out into a 1" thick roti(pancake) and cook on using oil/ghee till golden brown on both sides.
Serve hot with curd, raita or desired accompaniment.
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