Hi Chefs!!
Rajasthan is a land of colors, dessert, turban, and food like ker sangri, gattey ki sabzi, dal baati churma, bajra roti/khichdi with lots of ghee and bura. This blog focuses on Bajra.
Bajra — also known as pearl millet. It is majorly grown in the hot deserts of Rajasthan. It is a crop that grows well in drought conditions, high temperature, and low fertility soil. This millet can be consumed in winter as well as in summer. If consumed in winter it provides warmth to the body and in summer if it is consumed as a drink mixed with lassi/buttermilk it becomes a cooling power-packed drink. In India, Rajasthan is the number one state in producing this millet.
Bajra is a versatile ingredient that can be used in various forms as whole grain, or in the form of flour. It can replace rice, quinoa, oats, and various other ingredients in dishes. It grows in various shades of white, yellow, grey, brown, and bluish-purple. Including bajra in your daily diet has many health benefits.
· It has a lower glycemic index (GI) than other refined grains like white rice and wheat.
· It is a high insoluble fiber, which is good for weight loss.
· It is gluten-free. So, for people who are allergic to gluten, it's a very good option.
· It helps in reducing cholesterol and blood sugar levels.
After knowing so many qualities of this millet I bring to you a very interesting and yummy recipe as follows:
Bajra Mooli Tikkad:
Note: Tikkad is a typical Rajasthani bread especially in desert areas. Can be made of cornflour, bajra flour, or wheat flour.
Ingredients:
· Bajra flour – 2cups/400gm
· Wheat flour – ½ cup
· Mooli/radish – 500gm (grated)
· Besan/gram flour – 4tbsp
· Green chili – 1-2 (chopped)
· Coriander leaves – 2-3tbsp (chopped)
· Oil – 4tbsp
· Ajwain/carom seeds – 2tsp
· Heeng – 1/4tsp
· Salt – as per taste
· Red chili powder – 2tsp
Turmeric powder/Haldi - 1/2 tsp
· Garam masala – 1-2 tsp
· Lemon juice – 1tbsp
· Ghee/Oil – for frying
· Luke warm water – for kneading dough
How TO Make Stuffed Bajra Mooli Tikkad:
1. In a big sized bowl/paraat add bajra flour, wheat flour, and some salt.
2. Knead a soft dough with help of lukewarm water, cover it, and keep it at rest.
3. To prepare filling, heat a wok, add 4tbsp of oil to it.
4. When the oil is warm enough add ajwain and heeng to it.
5. When it splutters add grated mooli/radish, besan, and all spices to it.
6. Mix and saute it well for few minutes.
7. Add coriander and lemon juice mix it well and switch off the gas.
8. Let the mixture cool down.
9. To make a tikkad, take a ball size dough.
10. Flatten it with hand, place the generous filling in it, and press from all ends to close it.
11. Now dust it with dry flour and flatten it with a hand /rolling pin.
12. Place it on hot griddle/Tawa and cook by applying ghee/oil on both sides till it is crisp and golden.
13. Serve hot with curd, butter, and gud/jaggery.
Enjoy!!
Some Pro Tips:
1. Always knead the flour with lukewarm water to make it soft.
2. Adding little wheat flour to it adds to the taste and also helps in binding.
3. Roll the tikkad a little thicker than usual wheat roti otherwise it will break.
4. Cooking/ frying the tikkad in ghee will enhance the taste of it.
