Bajra Aloo Roti

Bajra aka pearl millet, a healthy and gluten free grain has been grown in India for centuries. The grain is packed with nutrients, rich in fiber thus aiding in digestion and has a low glycemic index making it ideal for diabetics. However over the time, the grain somehow had been relegated to the status of rustic and rural food excepting a few states in India. Fortunately the millets are again slowly gaining popularity among the urban communities as well for their health benefits. Bajra is widely consumed in the Indian states of Gujarat, Rajasthan, Haryana, and Maharashtra. I originally made these bajra aloo rotis for the state of Haryana but later realized that these are made in Rajasthan and Gujarat as well with variations.

These rotis are a variation to the regular bajra rotis aka pearl millet flatbreads made across the western parts of India, where bajra is widely consumed. Potato and spices are additional ingredients in this flatbread where the roti is made patting between palms and are slightly thicker than what I have made here. These are basically rustic and everyday kind breads where one doesn't need any fancy side dishes. Some butter, pickle or even plain yogurt would make an excellent accompaniment to these tasty rotis. I served them with pitla, a chickpea flour based side dish from Maharashtra which is called Bombayi chutney in Andhra.

I started slowly incorporating various millet flours into out diet a few years ago and now they have become pantry staples. I started my exploration by using them in thicker Karntaka style rottis. I make somewhat decent rotis now using bajra / pearl millet and jowar / sorghum flours though I need to yet master them. It took a lot of trial and errors since no one at back home use these flours though I learnt recently that my paternal grand mother used to cook millets regularly in place of rice when my father was a kid. One can easily incorporate various millet flours in everyday breakfast dishes like idli, dosa and rotis by starting with replacing a portion of rice / wheat flour by a millet. Similarly millets can replace rice in main dishes. One of the important things to remember regarding bajra flour is not to overstock it as the flour tends to get bitter if it sits for longer periods without getting used.

Experts and people with gluten issues can leave out the wheat flour from the recipe and make rotis, by patting them between palms or on a plastic sheet or a wet cloth and transferring them to the griddle.  However I prefer the version with an addition of wheat flour to it, which makes it comparatively easier to roll the rotis. 

Ingredients: (Yield - 10 rotis)

3/4 cup pearl millet / bajra flour
3/4 cup whole wheat flour + extra for dusting
1/2 tsp. dry mango / amchur powder
Salt to taste
3 to 4 spicy green chillies or to taste, grated 
1 inch piece of ginger, peeled and grated
1 potato, peeled and boiled (I had about 3/4 cup mashed.)
About 1/2 cup warm water to knead
Oil to make rotis

Directions:
* Mash the potato well and keep aside. Don't throw away the water used to cook the potatoes and use instead in preparing the dough. Warm it if the water has come to room temperature.
* Combine flours, salt, dry mango powder in a mixing bowl. Next add the remaining ingredients except the water and oil. Mix the ingredients well using fingers. 

* Add warm water as needed to form a slightly firm dough and allow it to rest for 30 minutes to an hour. If the dough appears sticky, add some extra wheat flour and knead.

* Knead the dough once. Divide the dough into 10 portions and roll each one into a smooth ball and pat them into discs. Place them in the bowl and keep them covered while working on each ball at a time.
* Flour the disc generously and roll into a thin circle of about 5 to 6 inches in diameter. If rolling appears difficult, roll them between two sheets of plastic or parchment paper which makes it easier to roll.

* Heat a tawa / shallow pan / skillet. Pat away any excess dough from the rolled circle and place it at the center of the griddle.

* When small bubble start to form, flip and cook for about 20 to 30 seconds. 

* Add 1/4 to 1/2 tsp. oil around the edges and smear the back side of the spoon over the surface of the roti. Cook flipping once or twice in between, pressing the spatula all over the surface of the roti until brown spots appear on both sides.

* Repeat the steps of rolling and toasting the rotis with the remaining dough.

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Bajre Ki Khichdi ~ Indian, Spicy Pearl Millet Porridge

Bajre ki khichdi - A spicy pearl millet porridge is a winter comfort food from the Indian states of Rajasthan and Haryana. It is an easy, filling and nutritious khichdi. It is prepared with pearl millet, moong dal and with or without adding rice and is quite delicious on it's own. In fact the ones who are not used to eating bajra wouldn't even guess the presence of bajra in it. It reminds the spicy pongal to a south Indian mind and I immensely enjoy this version of bajre ki khichdi. The creamy khichdi is tasty by itself that it doesn't eat any side dishes to go with it but one can always serve it along with some yogurt / kadhi. I served it along with ginger - tamarind chutney which proved to be an apt combo.

This khichdi is prepared with whole pearl millet grains that are soaked overnight, drained and ground coarsely. Or if possible, one can even coarsely grind the grains without soaking and use it in the recipe. I had store bought coarsely ground pearl millet and so used it avoiding the hassle. I cooked the khichdi in a pressure cooker for a quick meal but it can be cooked in a pot over stove top with frequent stirring, adding water as needed in between. Pearl millet and moong dal are cooked together with the addition of a flavorful and spicy tadka / seasoning of ghee toasted cumin seeds, ginger and green chillies. One can even replace the yellow moong with the green gram or throw in some vegetables to make it more wholesome. 

Ingredients: (Yield - 3 servings)
1/2 cup cracked pearl millet / bajra rava / sajja rava
1/4 cup yellow moong dal
1/8 tsp. ground turmeric
2 tbsp. ghee
1 tsp. cumin seeds
1 tsp. grated ginger
1 spicy variety green chilli, chopped
A pinch of asafoetida powder

Directions:
* Rinse and soak cracked pearl millet bajra for an hour and drain.(This step is optional but I do it anyway). Rinse the millet again one or two times and drain.

* Rinse moong dal as well and drain.

* Cook drained millet and moong dal adding 2 cups of water directly in a small sized pressure cooker, for 3 or 4 whistles.

* When the valve pressure is gone, remove the cooker lid. Add salt to the cooked mixture and mix well. Next add about 1.5 cups of water, stir and bring the mixture to a boil and turn off the stove.
* Heat ghee in a small pan and add cumin seeds. When it starts brown, add ginger and green chili. Saute until ginger starts to turn golden brown and add asafoetida. 

* Remove and add it to the khichdi and mix well.
 
* Serve warm with yogurt if preferred.

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