Bajra roti with ghee

You'll need

• 1 cup bajra (pearl millet) flour
• Hot water, as needed
• A pinch of salt
• Ghee, for cooking and finishing

Method

1. Mix the bajra flour with a pinch of salt and enough hot water to bring it together into a soft dough: it won't be as elastic as wheat dough, so work gently.
2. Divide into balls. Pat each one out by hand between two sheets of plastic or banana leaf, since bajra dough tears when rolled with a pin.
3. Cook on a hot tawa, pressing gently with a cloth, until both sides have brown spots.
4. Finish with a generous spoon of ghee while hot.

Why this dish

Millets are considered a warming, drying grain in Ayurveda, which is why bajra roti is traditionally eaten in winter rather than summer, and always with enough ghee to balance the dryness.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.

Often chosen by people browsing

A traditional grain swap in households that favour millets over refined wheat.