Bajara or Bajari (pearl millet) is commonly consumed millet in many parts of India. It was one of staples during my childhood and mainly prepared as Bhakari in Maharashtrian and Gujrathi cuisine. Traditionally bajara is eaten during winter. Incidentally I got bajara flour in Bangalore and instead of making the usual bhakari, I decided to make this spicy bajara bhakari so that even my toddler can eat it without a fuss. And I was right, in name of paratha he enjoyed eating this tasty bajara bakari with a dollop of Ghee on it.
1. 1 cup bajara flour
2. 1/2 cup whole wheat flour (It will ease rolling bhakari)
3. 1 tbsp chilli ginger paste
4. 1 medium sized onion
5. 2 tbsp chopped fresh coriander
6. 1/2 tbsp sesame seeds
7. 1/2 tbsp red chilli powder
8. 1/4 tbsp turmeric powder
9. Salt to taste
10. Ghee for roasting roti
11. Water as needed
12. 1 tbsp oil for rolling and a plastic sheet
1. Grate the onion in a bowl using medium side of grater
2. Add fresh coriander to it and gently crush it with hands
3. Add bajara flour, wheat flour, chilli ginger paste, salt, turmeric powder, red chilli powder and sesame seed in the same bowl
4. Mix well with your hands. The mix will become moist due to moisture of onion and coriander. Now using little water at a time make into stiff dough
5. Cover and keep aside for 5 minute. Now divide the dough into small balls. Apply oil to plastic sheet, place the dough ball onto it, cover with another half of the sheet and roll into small bhakari. I prefer making mini bhakari so it is easy to handle.
6. Heat tava and roaste the bhakari till golden brown on both sides. Apply ghee while roasting
Repeat for all bhakari
Serve hot with ghee or butter and fresh curd! Enjoy your winter mornings breakfast with this healthy hot spicy bajara bhakari!
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