Bajra roti | Kambu roti | Pearl millet chapati
Prepare healthy fiber-rich Bajra roti/ Kambu chapati using Pearl millet flour and whole wheat flour. Serve hot with spicy gravy. Learn to make with stepwise pictures.
As we are celebrating millet week, I am posting only millet special recipes full of this week.
Today let us see how to make Bajra roti/Kambu chapati/Pearl millet chapati. I used whole wheat flour also for this Kambu roti preparation. I have to mention that, I have tried to make this Bajra chapati purely with Bajra flour and it was not a great success. Because of the lack of gluten, we cannot roll it properly and the dough will break. To give the slight elasticity, later I mixed some whole wheat flour. I would say if you like to make it as normal chapati, you have to add some wheat flour. Otherwise, you can not roll it but have to press with fingers and can only make small sized rotis like my Ragi roti. If you are gluten allergic, you can avoid wheat and make purely with Bajra flour.
Pearl millet is an excellent fiber-rich whole grain, used in various food items in India. Also, we use this grain as a whole and powder form as well.
Bajra roti is popular in North India, which is called Kambu chapati in Tamil. Gantilu in Telugu, Sajje in Kannada this millet in very famous across various parts of India.
Like other millets, this Pearl millet too has its unique health benefits such as:
First of all, this millet too is gluten-free as you may know already and is an excellent food for gluten allergic people.
Bajra has lots of essential nutrients like Vitamin-B and is rich in other minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc, and chromium.
Kambu has the highest folic acid amongst all the cereals, which makes it the diet of choice for pregnant women.
Moreover, this pearl millet is the best Plant-Based Protein Source, Rich in Antioxidants, Treats Iron deficiency-Anemia, and reduces Blood Sugar Levels, aids in Weight Loss, prevents insomnia, controls cholesterol and relieves constipation.
As precaution over-consumption of this pearl millet may cause indigestion during summer and may cause goiter(Thyroid disease) in some people. Hence, the bottom line is eating this golden grain, but in moderation.
For similar millet-recipes see my recent earlier posts.
Bajra roti | Kambu roti | Pearl millet chapati
Ingredients
Ingredients:
- 2 cups Bajra flour
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1 1/4 cup water approx.
- 1 tbsp oil
- Oil to roast roti
Instructions
Recipe:
- In a mixing bowl, take bajra(Kambu) flour and whole wheat flour.
- Add salt and gradually add water.
- Knead the flour into a firm dough.
- Apply oil, knead again, cover tightly & keep aside for 15 minutes. You can skip resting time in a hurry.
- Take a big lemon size ball from the dough.
- Dust with wheat flour, roll into chapati as thin as possible.
- Heat a roti tawa, place the rolled chapati on hot tawa.
- Cook the bottom for two minutes and flip it.
- Press with the ladle slightly and roast both the sides until golden spots appear.
- Now apply oil/ghee on both sides and roast for two more minutes.
- When dark brown spots appear, the roti is cooked.
- Remove from the pan and store in a hot box.
- Serve hot with any spicy veg or non-veg gravy like Paneer lababdar or Kadai chicken gravy. Today I served this Kambu chapati with kadai paneer.
Notes
Nutrition
Recipe:
- In a mixing bowl, take bajra(Kambu) flour.
- Add whole wheat flour if using.
- Put required salt and gradually add water.
- Knead the flour into a firm dough.
- Apply oil, knead again, cover tightly & keep aside for 15 minutes. You can skip resting time in a hurry.
- Take a big lemon size ball from the dough.
- Dust with wheat flour, roll into chapati as thin as possible. The egde of the circle may get cracks because of the fiber in millet flour.
- Heat a roti tawa, place the rolled chapati on hot tawa.
- Cook the bottom for two minutes and flip it.
- Press with the ladle slightly and roast both the sides until golden spots appear.
- Now apply oil/ghee on both sides and roast for two more minutes.
- When dark brown spots appear, the roti is cooked.
- Remove from the pan and store in a hot box.
- Serve hot with any spicy veg or non-veg gravy like Paneer lababdar or Kadai chicken gravy. Today I served this Kambu chapati with kadai paneer.
Tips:
1) You can use the same dough for making Kambu Poori/Bajra Poori.
2) Since we use less gluten(wheat) and more fibrous bajra, it is better to use the dough fresh. The dough may become dry if stored in the refrigerator.
3) If you prefer complete gluten-free bajra roti, don’t add wheat flour and take extreme care while pressing/rolling to avoid breakages.
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