Know Your Ingredient: Bajra
Bhavya Pande
Bajra/pearl millet is a gluten free grain packed with healthy nutrients. It is known to be very effective in aiding weight loss, contributing to improved blood sugar levels and optimal health benefits.
Ingredients:
For dough
1.5 cups bajra flour
1.5 cups whole wheat flour
1 cup finely chopped methi/fenugreek leaves
1 cup grated carrot
1.5 tbsp oil to knead
2 tsp white sesame seeds
1 tsp ajwain/carom seeds
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp roasted cumin powder
½ tsp hing/asafoetida
1 tsp salt
½ tsp sugar
Water to knead
For dough
1.5 cups bajra flour
1.5 cups whole wheat flour
1 cup finely chopped methi/fenugreek leaves
1 cup grated carrot
1.5 tbsp oil to knead
2 tsp white sesame seeds
1 tsp ajwain/carom seeds
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp roasted cumin powder
½ tsp hing/asafoetida
1 tsp salt
½ tsp sugar
Water to knead
For toasting
Around 1 tsp oil per paratha or as per your taste and preference.
Procedure:
1. Keep all the ingredients ready.
2. Mix all the dough ingredients together, gently knead to form a soft and
pliable non-sticky dough.
3. Cover and set aside the dough for 15-30 minutes.
4. Divide the dough into equal parts to make smooth balls.
5. Lightly flour the rolling area. Take one ball at a time, flatten it in between
your palms, place it on the rolling area and sprinkle some flour over it.
6. Roll the ball into a big round shaped chapati/disc.
7. Heat the tawa on high flame. When it’s hot enough, transfer the chapati to
it. You can now adjust the flame to medium-high.
8. Once the chapati is slightly cooked on both sides or starts puffing up a
bit, spread oil over it and flip it. Keep pressing it with a spatula.
9. Once the bottom side is cooked, spread oil on the top side and flip it
again.
10. Once both the sides are well toasted and appear golden brown, the
Paratha is ready. Transfer it to a plate over a paper napkin.
11. Enjoy it with chutney, pickle, curd, soup or curry of your choice.
Around 1 tsp oil per paratha or as per your taste and preference.
Procedure:
1. Keep all the ingredients ready.
2. Mix all the dough ingredients together, gently knead to form a soft and
pliable non-sticky dough.
3. Cover and set aside the dough for 15-30 minutes.
4. Divide the dough into equal parts to make smooth balls.
5. Lightly flour the rolling area. Take one ball at a time, flatten it in between
your palms, place it on the rolling area and sprinkle some flour over it.
6. Roll the ball into a big round shaped chapati/disc.
7. Heat the tawa on high flame. When it’s hot enough, transfer the chapati to
it. You can now adjust the flame to medium-high.
8. Once the chapati is slightly cooked on both sides or starts puffing up a
bit, spread oil over it and flip it. Keep pressing it with a spatula.
9. Once the bottom side is cooked, spread oil on the top side and flip it
again.
10. Once both the sides are well toasted and appear golden brown, the
Paratha is ready. Transfer it to a plate over a paper napkin.
11. Enjoy it with chutney, pickle, curd, soup or curry of your choice.
Choose Healthy. Eat Healthy. Stay Healthy!