Give wheat a miss and try making rotis with bajra (pearl millet) for a change

Pearl Millet, also known as Bajra, is a cereal grown in tropical semi-arid regions of the world, primarily in Africa and Asia. A staple in households in the traditional growing areas, it is also one of the most drought-resistant crops among cereals and millets. It is generally used as a temporary summer pasture crop or in some areas as a food crop. It is one of the four most important cereals (rice, maize, sorghum and millets) grown in the tropics and is rich in iron and zinc, contains high amount of antioxidants and these nutrients along with the antioxidants may be beneficial for the overall health and wellbeing.

The carbohydrate content of pearl millet is 67.5 g/100g, which is lower than wheat, rice and sorghum, but higher than maize. The protein content of pearl millet is comparable to wheat, and is higher than rice, sorghum and maize.

Healthy choice

Due to its chemical composition, bajra or pearl millet has been attributed to having several health promoting abilities. It may help increase haemoglobin because it is rich in iron. It can be extensively used to prepare healthy foods for those who need a high-fibre diet.

Pearl millet is believed to have anti-cancer properties and inhibits tumour development; it helps manage diabetes as it has a low glycemic index. Being gluten-free, it is suitable for those who are allergic to gluten. The presence of omega-3 fatty acids in pearl millet compared to any other cereal highlights its potential in prevention and treatment of cardiovascular diseases, diabetes, arthritis and some types of cancer.

Now, for a recipe.

Bajre ki roti

Ingredients

Millet flour (Bajra ka atta) – 200 gm

Whole wheat flour – 50 gm

Carom seeds (Ajwain) – 5 gm

Ghee or Oil – 10 ml

Salt according to taste

Method: Mix all the ingredients first to a crumbly mixture. Add warm water little by little and mix till it forms a soft dough. Pinch a lemon size ball from the dough, dust it with some bajra flour and roll it into a circle of desired size. You won't be able to make a perfect circle because this dough is of that nature. Now, put this rolled roti on a hot griddle and let it cook on both sides till golden brown. Put some ghee while cooking the roti or add it on top while serving. Best had with kadhi or gate ki sabzi or just Rajasthani garlic chutney and sliced onions.

Executive Chef

Vivanta by Taj - Connemara