Bajra (pearl millet) is a traditional grain rich in magnesium, iron, and insoluble fiber, all of which support cardiovascular health and improve digestion. Combined with methi (fenugreek), which helps regulate cholesterol and blood sugar, this stuffed roti is both filling and medicinal.
Served with low-fat curd, the meal delivers probiotics that support gut and heart wellness. Unlike refined wheat bread, bajra has a low glycemic index, making it excellent for diabetic and heart patients alike.
Mix bajra flour, salt, and warm water to make a soft dough. Rest 15 mins.
Mix methi, onion, chili with a pinch of salt for stuffing.
Roll small dough balls, fill with stuffing, and flatten gently.
Cook on a hot skillet, brushing lightly with oil.
Serve hot with low-fat curd.
Tips and Tricks
- Knead dough just before cooking for soft rotis.
- Add ajwain for better digestion.
- Serve immediately to avoid hardening.
Frequently Asked Questions
Yes, but fresh leaves give better flavor.
Yes, bajra flour is naturally gluten-free.
Yes, skip stuffing for a simpler version.
