INGREDIENTS (250 ml cup used)
- Pearl millet flour (bajra) – ½ cup
- Whole wheat flour – ½ cup
- Ginger garlic paste – ½ teaspoon
- Green chilly paste – ½ teaspoon
- Finely chopped fenugreek leaves – ¼ teaspoon
- Turmeric powder – ¼ teaspoon
- Whole cumin seeds – ½ teaspoon
- Ghee – 1 teaspoon
- Salt to taste
- Ghee – ¼ cup
METHOD OF PREPARATION
- Mix the pearl millet flour, half of whole wheat flour, ginger garlic paste, green chilly paste, finely chopped fenugreek leaves, turmeric powder, oil, cumin seeds and salt in a big bowl. Knead this into a soft dough using little water.
- Divide the dough into five equal pieces and roll each piece of dough into 5 inch diameter circles, dusting them with the remaining whole wheat flour, or it should be sticky and difficult to roll. Roll as thinly as possible.
- Heat a flat pan and put the rolled khakras one by one. Wait till one side turns golden brown.
- Flip to the other side and cook evenly. Dab some ghee with a muslin cloth and roast both sides.
- Remove from pan and let it cool. Once it cools down, it will turn crispy.
- Store the khakras in an air-tight container.
- Bajra keeps you feeling fuller and energetic for longer. Being rich in vitamin B6, it helps in the production of serotonin that regulates the sleep cycle. Bajra also contains insoluble fibre or roughage that aids in digestion and stool formation. Bajra also contains magnesium that is essential for the development of your baby’s bones, nerve and muscle functions.