79 bajra flour recipes

bajra flour recipes | 139 indian pearl millet flour recipes |

indian bajra flour recipes. pearl millet recipes. Millets are small-seeded grasses and can substitute rice and wheat in almost all the recipes. They include Jowar (sorghum), Ragi (finger millet), Thennai (foxtail millet), Varagu (kodo millet), Sama (Little Millet), Bajra (Pearl Millet), Barr (Proso Millet) and Sanwa (Barnyard Millet). They have high resistance against harsh climates so, they can be grown easily. They are fibrous, highly nutritious, gluten-free and contains many micronutrients like magnesium, Vitamin B3 etc.

Pearl millet (Bajra) is the most widely grown type of millet in India. It is a rich source of phosphorus, folic acid, zinc, iron, multivitamins etc. Consumption of pearl millets helps in minimizing the risk of type 2 diabetics. They are easy to digest, reduces blood pressure and risk of heart stroke, optimizes cholesterol and the list is never-ending.

Bajra flour is made by grinding the Pearl millet (Bajra) grains. It is greyish in color and has a nutty flavor. Always store it in an air-tight container in a cool, dry place and consume within a month.

Bajra flour breakfast recipe

Confused about what to do with the whole bajra apart from making the mainstream khichdi’s? Grind pressure-cooked bajra along with spices to make fluffy Bajra Carrot and Onion Uttapa and serve them with healthy green chutney. The carrot and onions give a crunch to the dish and also lifts the flavor. This makes up for a healthy breakfast. Just like Thepla is to Gujarati's, Thalipeeth is to Maharashtrian's. Try this traditional Marathi breakfast which has a rustic texture and is extremely nutritious.

Bajra roti recipes

Extremely hungry and running out of time? Try Lehsuni Bajra Aur Kaddu ki Roti made using a combination of Pumpkin and Bajra with a hint of garlic for your quick meal or Jowar Bajra Garlic Roti if you don’t like pumpkin. The combination of bajra flour with garlic is always amazing. Do try using fresh garlic during winters and also smear some ghee for the final touch for a better version! Also, the Bajra Aloo Roti is comparatively a healthier version of aloo paratha. Relish it hot with a bowl of curd.

Bajra flour snack recipes

Forget calorie loaded, deep-fried snacks and munch on snacks made with bajra flour guilt free. Chakli are irresistible, savory, spirals made using different flours. We have made a fiber-rich version Bajra Chakli which is better than most other snacks. You can also make healthy Bajra Methi khakhra in bulk and enjoy them whenever you crave something crispy! Binge on these healthy delights during office hours or movie marathons. Dhebra is an authentic Gujarati tea-time snack. They can be made using just bajra flour or a mixture of different flours.

Bajra flour main course recipes

You would have surely heard about the popular Kofta kadhi and Kadhi pakodi. We have made a healthier version of kofta's which are steamed and not fried to make Veg Methi Kofta Curry. It makes for a perfect accompaniment to a hot bowl of khichdi. While adults will enjoy khichdi without any complains, kids will want something fancy. Worried about your kids consuming a lot of refined flour? Try this gluten-free Bhakhri pizza recipe with the goodness of pearl millet. Moong Sprouts and Bajra Pessaruttu, Stuffed Bajra Parathas are my other favorite healthy dinner options.

Benefits of Bajra Flour

 Bajra flour : Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet.  Bajra is a great option for those on a gluten free diet. Bajra is rich in Magnesium which improves insulin response by lowering insulin resistance which is good for Diabetics and healthy heart but to be had in restricted quantity and had with low fat curds or raita to minimise the carb impact. See here for the 18 benefits of bajra flour and why you should have it.

Enjoy our bajra flour recipes collection below. 

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bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with 21 amazing images. bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu is a quick healthy dessert. Learn how to make kuler ladoo. To make bajra ladoo, combine the ghee and jaggery in a flat plate and mix well with fingers for 3 to 4 minutes or till the mixture becomes slightly fluffy. Add half the bajra flour and mix well. Add the remaining bajra flour and mix well till the mixture binds well like a dough. Divide the mixture into 4 equal portions and shape each portion into a round ball. Serve immediately or store in an air-tight container. It stays fresh for 2 days. Indian meals are almost incomplete without mithai. But the use of excess sugar often is the reason for health conscious to enjoy it. Here we present kuler ladoo made with bajra flour, ghee and jaggery. One ladoo not only lends protein, but also fibre and iron. Don’t get carried away by the colour of the instant no cook bajra atta ladoo. The aroma, texture and flavour of this ladoo is perfect to qualify it as an Indian mithai. In fact, use of jaggery is always healthier as compared to refined sugar, as sugar may be a cause of inflammation in the body. We recommend 1 Indian millet flour laddu as a serving size for women with PCOS, weight watchers and heart patients. However, remember moderation is the key here too. Moreover, this is for occasional indulgence only. Tips for bajra ladoo. 1. Since the recipe takes only 5 minutes to make, we have made only 4 ladoos at a time. They stay fresh for 2 days and hence we recommend you make fresh ladoos as per your requirement. If you wish, you can make 8 ladoos at a time by using double the quantity of ingredients. However, note that the timing of mixing each ingredient will remain the same. 2. Use a flat plate only to make the ladoos. This makes mixing easier. 3. Mixing the mixture with hands at each stage is important to make soft ladoos. 4. These ladoos are perfectly sweet. If you enjoy slightly less sweet mithais, you can use 1½ tbsp of jaggery instead of 2 tbsp. 5. Store them in an air-tight container at room temperature only. They will stay fresh for 2 days. Enjoy bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with step by step photos.

baked bajra chakli recipe | healthy Indian bajra murukku | kambu murukku | non fried chakli | with 32 amazing images. baked bajra chakli recipe | healthy Indian bajra murukku | kambu murukku | non fried chakli is a crunchy low calorie snack. Learn how to make Indian bajra murukku. To make baked bajra murukku, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Knead into a soft dough using little water. Put the mixture into a greased chakli press and press out round whirls of the dough onto a flat plate or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). Seal the end point of the chakli by pressing it lightly. You will get approx. 20 chaklis. Place all the chaklis on a baking tray and bake them in a pre-heated oven at 180°c (360°f) for 30 minutes. Turn all the chaklis and again bake for another 10 minutes. Cool and store in an air-tight container. Who doesn’t like to munch on crispy snacks? But we often turn away from them because of the excess calories that deep-frying lends to crunchy snacks. Indian bajra murukku is perfect for all those health conscious who are looking for yummy crispy jar snacks. Made with a combination of bajra flour and wheat flour, Kambu murukku is made more flavoursome by the addition of garlic paste, green chilli paste and nigella seeds. You can enjoy this iron rich snack to boost your haemoglobin levels. With not too much, but a good amount of protein and fibre, this healthy Indian bajra murukku is a wise indulgence for diabetics, weight watchers and heart patients. They can pack and carry them to work and enjoy with friends and colleagues as a nourishing substitute to fried snacks. Tips for baked bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy. Enjoy baked bajra chakli recipe | healthy Indian bajra murukku | kambu murukku | non fried chakli | with step by step photos.

multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with 28 amazing images. multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil is a nourishing Indian fare. Learn how to make healthy multi flour bhakri. To make multigrain bhakri, healthy multi flour bhakri combine all the ingredients in a deep glass bowl. Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking. Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough. Divide into 8 and roll out a portion into a 125 mm. (5") diameter thick circle. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a high flame for 20 to 30 seconds and then flip and cook the other side. Then cook on a medium flame while putting pressure on the bhakri with a muslin cloth or wooden khakhra press till brown spots appear on one side. Flip it over and cook on the other side also till brown spots appear. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to cook. To make extra crisp multigrain bhakri, on a high flame, take a pair of tongs (chimata) further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt. Healthy multi flour bhakri is a lovely crispy slightly burnt healthy bhakri which goes with any sabzi like chawli leaves sabzi or hare lehsun ki sabzi. Made from ragi flour, bajra flour and whole wheat flour, when cooked the bhakri has a lovely neutral taste of a burnt Indian bread. The use of a variety of healthy flours add in a dose of fibre in 3 flour bhakri. Fibre is a key nutrient in our daily diet. It can reduce your risk of heart disease, prevent the onset of diabetes or control hike in blood sugar levels and tackle some types of cancers, and also help weight control. This crispy bhakri without oil has enough B vitamins which help in energy metabolism in the body and appreciable amounts of iron which helps to avoid fatigue by ensuring a proper supply of oxygen to all parts of the body. Tips for multigrain bhakri. 1. Add 1/2 cup hot water while making dough. This prevents the ragi flour and bajra flour from breaking apart. 2. When using khakhra press, cook on medium flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to be cooked completely. 3. On a high flame, take a pair of tongs (chimata) and further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. 4. Since there is no oil used in cooking this bhakri, we recommend serving immediately. Enjoy multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with step by step photos.

mixed vegetable multigrain paratha recipe | Indian multi grain mix veg paratha | healthy 4 grain paratha | with 28 amazing images. mixed vegetable multigrain paratha recipe | Indian multi grain mix veg paratha | healthy 4 grain paratha is a wholesome staple for people of all ages. Learn how to make Indian multi grain mix veg paratha. This simple but tasty Indian multi grain mix veg paratha is made with a combination of a variety of flours and finely chopped veggies, dotted with sesame seeds and flavoured with everyday ingredients like ginger-green chilli paste and coriander. We have added black sesame seeds on top while rolling, to improve the flavour and mouthfeel. A tasty one-dish meal, the healthy 4 grain paratha is also quite exotic due to the choice of veggies used in it. Capsicum, cabbage and carrots bring in not just colour but also a host of beneficial nutrients and antioxidants, just as the ragi flour, bajra flour and jowar flour adds in protein, fiber and iron. All health conscious people can reduce the amount of oil used to cook mixed vegetable multigrain paratha and reap its benefits. Enjoy this paratha with a bowl of probiotic curd or with beetroot cucumber and tomato raita. Tips to make mixed vegetable multigrain paratha. 1. Make sure the vegetables are finely chopped otherwise the paratha will break while rolling. 2. You can add finely chopped onions or coloured capsicum for better taste and crunch. 3. Do not roll it too thin and large, the paratha will break while rolling. Enjoy mixed vegetable multigrain paratha recipe | Indian multi grain mix veg paratha | healthy 4 grain paratha | with step by step photos.

multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha | with 24 amazing images. multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha are filling and nourishing, and tasty too thanks to an assortment of flours added in the dough. Learn how to make Indian multiflour paratha. Rotis and parathas are a staple diet in India. A wide variety of flours are available which can be used to make rotis and parathas. In this Indian multiflour paratha, each flour has been wisely picked and combined with irresistibly flavourful methi leaves to make it more interesting and healthy. Mildy spiced with some ginger-green chilli paste and dotted with sesame seeds and flax seeds, this multigrain paratha is a storehouse of iron and fibre. While the former is a key nutrient to boost hemoglobin and prevent iron, the later nutrient is needed to maintain digestive health. This mouth-watering and sumptuous dish is almost a wholesome one-dish meal. Unlike traditional parathas, this healthy multigrain methi paratha makes use of minimal oil for cooking. But believe us, you won’t know the difference… it tastes just as good and tops the nutrition chart as well. These parathas can be enjoyed by weight-watchers, diabetics and heart patients too! Tips to make multigrain paratha. 1. Make sure the dough is not very soft or else will be difficult to roll. 2. This is best served with curd and pickle. 3. Make sure methi is finely chopped so it’s easier to roll. Enjoy multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha | with step by step photos.

bajra khakhra using olive oil recipe | black millet khakhra | crispy spicy bajra flour khakhra | with 35 images. bajra khakhra using olive oil is one of the popular khakhra recipes being made at home in India. Learn to make crispy spicy bajra flour khakhra. bajra khakhra using olive oil is made with 100% bajra flour. Bajra along with sesame seeds make these khakhras a good source of iron – a key nutrient required to supply oxygen to all parts of the body. Kirana stores sell khakhra all over the country. So what is the issue with them? You can find a bajra khakhra available in the market saying zero oil bajra khakhra. In reality the store puts processed seed oils into the dough and then cooks them without any oil. Here we have cooked bajra khakhra using olive oil. This is a game changer and makes the khakhra an extremely healthy snack for all including diabetics, heart and weight loss individuals. We also have a healthy bajra khakhra recipe made with a mix of bajra and whole wheat flour cooked in ghee which you must also try. Tips for bajra khakhra using olive oil. 1. Cool and store the bajra khakhras in an air-tight container. 2. After you cook the khakhra, remember to put a weight on top of it like a bowl to prevent the khakhra from losing its shape and it stays flat. Enjoy bajra khakhra using olive oil recipe | black millet khakhra | crispy spicy bajra flour khakhra | with step by step photos.

bajra churma ladoo recipe | leftover bajra roti ladoo | quick bajra ladoo recipe | with 30 amazing images. quick bajra ladoo recipe is the best way of using leftover bajra roti. Learn how to make bajra churma ladoo recipe | leftover bajra roti ladoo | quick bajra ladoo recipe | Here we present bajra churma ladoo made with bajra flour, ghee, dry fruits and jaggery. The aroma, texture and flavour of this quick bajra ladoo is perfect to qualify it as an Indian mithai. In fact, use of jaggery is always healthier as compared to refined sugar, as sugar may be a cause of inflammation in the body. Bajra is high in protein, fiber, its gluten free, good for diabetes and heart patients. pro tips to make bajra churma ladoo: 1. You can add any mixed chopped nuts of your choice to make these ladoos. 2. Blend it well so that you can easily shape them. 3. You can also add pumpkin seeds or flax seeds in these ladoos. Enjoy bajra churma ladoo recipe | leftover bajra roti ladoo | quick bajra ladoo recipe | with detailed step by step photos.

bajra methi garlic naan recipe | healthy bajra garlic naan | bajra methi naan | with 31 amazing images. Embrace a healthier twist on classic naan with this delightful bajra methi garlic naan recipebajra methi garlic naan recipe | healthy bajra garlic naan | bajra methi naan | This flavorful bajra methi garlic naanFenugreek leaves, also known as methi, add a touch of bitterness and nuttiness that beautifully complements the earthiness of bajra. Chopped garlic infuses the naan with a pungent aroma, while also adding a delightful bite. Together, these ingredients create a symphony of flavor and texture, making this healthy bajra garlic naan a perfect accompaniment to any Indian curry. Bajra flour is naturally gluten-free and boasts a higher amount of protein and fibre. Bajra is a good source of essential minerals like magnesium, phosphorus, and iron. Garlic adds a delicious flavor punch to the naan, but it also offers some health benefits. Garlic is known to have immune-boosting properties and may help lower blood pressure. Compared to traditional naan recipes, bajra methi garlic naan is generally lower in calories. This allows you to enjoy this flavorful flatbread without compromising your health goals. pro tips to make bajra methi garlic naan: 1. Instead of methi you can also use palak to make this naan. 2. Instead of dry yeast you can use fresh curd to make this naan. 3. Kneading the dough using warm water makes the dough airy and fluffy. Enjoy bajra methi garlic naan recipe | healthy bajra garlic naan | bajra methi naan | with detailed step by step photos.

dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with 35 amazing images. dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread is a sure-shot winner in most Maharashtrian households. Learn how to make Maharashtrian thalipeeth. To make dhapate, in a deep bowl, add jowar flour, whole wheat flour, besan. Bajra flour, rice flour, onions, coriander, sesame seeds, turmeric powder, coriander powder, prepared paste and salt and knead into a soft dough using approx. 1 cup of water. Divide the dough into 9 equal portions. Take a butter paper and place it on a clean, dry surface, put a portion of the dough on it and keep tapping to form a circle of 175 mm. (7”) diameter thin circle using wet hands. Using your index finger make holes at intervals. Heat a non-stick tava, grease it with ½ tsp of oil, place the butter paper on it and remove the butter paper gently. Put 1 tsp oil evenly over it. Cover with a lid and cook on a medium flame for 2 minutes or till it is cooked well. Flip and use more 1 tsp of oil evenly over it and cook from both the sides till light brown in colour. Repeat steps 3 to 8 to make more 8 more thalipeeths. Serve immediately with thecha and curd. Indian dahi dhapate has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. This wholesome dish is made with three different flours – jowar, whole wheat and besan. It is excitingly flavoured with lots of onion, garlic and coriander, which not only give an irresistible flavour and aroma but a lovely mouth-feel too. You can go a step further and improvise this Maharashtrian thalipeeth to your taste, by adding flavourers like mint, cumin seeds, or any other spices and seeds of your choice. Likewise, you can also make a paste of garlic and green chillies if you do not want to add them chopped. Sometimes, chopped green chillies can be irksome especially if kids will also be having the thalipeeth. By the way, in case you are wondering why the dish is called dhapate (which means slap or pat), your doubts will be dispelled once you read the procedure. This pancake is shaped by patting the dough with the hand. Earlier, they used to pat it directly on the hot tava with wet hands, but to make it easier we have shown you how to pat it on a butter paper and then transfer to the tava. This is much easier. Enjoy this authentic Maharashtrian multigrain flatbread hot and fresh to relish its satiating taste and texture. It is homely and satisfying, guaranteed to please both young and old. Serve dhapate with accompaniments like green chilli thecha or red chilli thecha, onion tomato koshimbir, tendli ka achaar and white butter. Tips to make thalipeeth. 1. Wet your hands to tap the thalipeeth dough it would be easier to spread. 2. You can add sesame seeds on top of the thalipeeth, it's optional. 3. You can use cotton cloth or plastic sheet instead of butter paper to make thalipeeth. Enjoy dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with step by step photos.
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