Organic Bajri Flour
‘Befriend the Bajri’, say the wise old men (and women!). This popular gluten free millet has more earthy and rustic benefits than one. Also called pearl millet, Bajri works as a pre-biotic in the gut, and is rich in fibre helping keep your digestive health in top form. While Bajri is a staple in the desert regions of Rajasthan, it has made considerable foray into the baking arena. Being a millet flour, it is tough to hold together by itself, but once combined with wheat flour it can be used to bake cakes, cookies, and more with ease. So from a thali to a tart, this flour tastes well in more things we can think of, and keeps hunger at bay longer too!
Storage & Shelf life
Best before 6 months from date of manufacturing, Fresher the better! Conventionally stored in tin boxes away from moisture and heat.
- Bajri flour rotis need to be made one at a time, as the dough turns bitter if kept for longer. So best to knead one fistful of flour with little warm water, flip between the palms as for a bhakri, and roast on a hot skillet till brown spots appear on both sides. Repeat for remaining flour.
- Place the rolled out dough on a preheated skillet and cook for a few seconds until small bubbles appear on the surface.
- Flip and cook the roti for a few seconds and place it over the open flame. Cook till the roti puffs up. Serve hot smeared with ghee or butter.
As good as it tastes as part of a Rajasthani thali, bajri rotis are delectable with some jaggery powder and a generous helping of white butter.
per 100gm (approx values)
As much as we may flaunt, Bajra is not indigenous to India- it came to India from Africa in about 2000BC!
Appearance: muddy seaweed green colour coarse flour
Aroma: pearl millet flour has a rustic petrichor like aroma that reminds one of home!
Taste notes: unlike other millets, bajri has a distinct sweet taste that lingers on the front palate long after you have savoured a bhakri with some delicious pickle!
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