Bajri or Bajra is known as pearl millet world wide. It is rich in essential compounds such as protein, fibre, phosphorous, magnesium and iron. It is helpful for controlling diabetes. Due to its high fibre content, it is digested slowly, thus the glucose is released at a slower rate compared to other foods. It helps in maintaining blood sugar level for a longer duration in the body. It is gluten free and is the best option for people having gluten intolerance.
Many dieticians recommend the use of bajri in the diet on regular basis to aid weight loss. Besides weight loss, it helps in reducing cholesterol level in the body. The high fibre content in bajri helps in digestion of food in the body.
It is best to consume Bajri during winters. The most popular way of consuming bajri is by making rotla or flatbread out of it. Many different recipes are now made such as bajri laddoo, bajri brownie, bajri vada, bajri cookies.
Bajri is widely consumed in the western parts of India, especially in the rural areas. They make the rotis from the bajri flour and serve it with any dal, spicy curry, baigan bhartha, sukha lehsun chutney, curd. The woman in the rural houses make the bajri rotla on their hands and roast them on the chula.(open stove). They roast them on the earthen pans. The taste of the rotla roasted on the earthen pan and chula is smoky.
I have made this rotla with a variation. This variation is often seen in the kathiyawadi dhaba or restaurants. The variation is to knead the dough for the rotla with the coriander- garlic paste. I have made garlic butter with pieces of garlic in it and have applied this garlic butter while serving the rotla . You can have little pieces of garlic in every bite of the rotla . The garlic butter gives a rich aroma. You can make rotla by combining wheat flour to it. It will be easy to roll and rotla will be soft. I have made the gluten free rotla so there is no wheat flour in it.
I have served it with the mixed vegetable subji (surati papdi, ratalu and shakkariya nu shaak).
Lasaniya Bajri Rotla ( Pearl Milled Flatbread With Garlic)
- 200 g coriander chopped
- 5 garlic cloves ( 3 for coriander paste and 2 for butter mixture)
- 1 ginger 1 inch
- 2 cup bajri flour (pearl millet flour). The quantity will depend on the type of bajri flour. Some will absorb the moisture quickly and some will require a tbsp or two more. Adjust quantity of bajra flour accordingly.
- 1 tbsp oil
- 25 g butter
- 1 tbsp coriander chopped
- salt for taste
- warm water as required for kneading
- rice flour for dusting.
- Combine washed and chopped coriander, garlic cloves and ginger in a grinder. Grind it in a smooth paste.
- In a bowl take bajri flour, coriander paste, salt and oil and mix them well. Use warm water as required and knead into a soft pliable dough.
- Cover and rest for 20 minutes.
- In a microwave safe bowl, take butter and add the chopped garlic to it.
- Melt the butter alongwith garlic in microwave for 30-40 sec. Remove from microwave and add chopped coriander to it. The garlic butter is ready.
- Take a small ball and roll it to 4mm thick roti.
- Place it on the heated pan and roast it on medium heat on both the sides.
- It will puff up. Roast it on medium heat till golden spots appear.
- Remove from heat and apply the garlic butter on it .
- The lasaniya bajri roti is ready to serve.