Weight25 min
Bajra Roti with a Vegetable Sabzi for Lunch
One bajra roti with a lightly spiced seasonal vegetable and a spoon of curd. A millet swap that suits cooler months.
A winter-friendly millet lunch
Bajra, or pearl millet, is a traditional grain of Rajasthan, Gujarat and Maharashtra that is eaten warm in the cooler months. A bajra roti with a seasonal vegetable and curd is a satisfying lunch and a simple swap from wheat. It is food, not a weight-loss tool.
Bajra is heavy and best in cool weather. Start with one roti. If you have thyroid problems, ask your doctor about regular millet intake. Eat it freshly made and warm for the best texture.
Ingredients
- 1 bajra roti
- 1 katori seasonal vegetable
- 1 spoon of curd
How to prepare
- Knead bajra flour with warm water and a pinch of salt, pat or roll into a thick roti and cook on a hot tawa.
- Cook a simple seasonal vegetable with little oil.
How to use
- Eat one bajra roti with the vegetable and curd at lunch.
- Eat it warm.
Helpful habits
- Warm water makes the dough easier to shape.
- A little ghee on top suits winter, but keep it small.
Precautions
- Ask a doctor about regular millet intake with thyroid problems.
- Heavy in hot weather, so best in cooler months.
- A swap, not a weight-loss treatment.
Frequently asked questions
Is bajra only for winter?
- It is traditionally eaten in cooler months because it is warming and heavy.
Does bajra help weight loss?
- It is a fibre-rich swap, not a weight-loss food by itself.
Why does my roti crack?
- Bajra has no gluten, so use warm water and pat the dough gently.
