Pearl millet known as Bajra is commonly used in India to make flat breads. The millet has many health benefits as it contains folate, magnesium, copper, zinc, and vitamins E and B-complex. It also has a high energy content and is rich in calcium and unsaturated fats which are good for the body and it helps in reducing cholesterol, heart diseases and diabetes. The flour has a greyish colour, it has a rich nutty flavour and can be used in cooking and baking.
Bajra na Rotla- Millet flour flat breads are a commonly served in all Rajasthani homes but also in the state of Gujarat where they are served with a spicy aubergine curry.They are a staple part of the dietand are commonly they are served with dollops of Ghee, clarified butter and accompany most curries.
I have recreated the simple Bajra na Rotla below after sampling them on my recent trip to India. I served my Bajra na Rotla with Gatte ki Sabji which I shared in my previous post. Bajjra na Rotla are also eaten cold or packed for travelling as they keep for two to three days. They are eaten with a garlic chutney and pickle too.
- 150g Millet Flour
- 30g whole wheat flour
- 50 ml water
- 1 tablespoon butter/ghee room temperature
- 1/3 teaspoon salt
- 1 tablespoon ghee or butter for serving (optional)