• Bajri Flour
  • Bajri Flour
  • Bajri Flour
  • Bajri Flour
  • Bajri Flour
  • Bajri Flour
  • Bajri Flour
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Bajri Flour

Bajri Flour

$3.99
$3.99
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Jalpur Bajri Flour is a popular South Indian atta (flour) that is used to make Puttu (South Indian style steamed rice cake). This greyish flour is made from millet, also known as bairi in North India and ragi in the South. It has a particular nutty aroma and a slight bittersweet after taste. It is commonly used to make breads with mixed with atta. Bajri flour also has higher nutrition value than rice and oats. Jalput Millet Flour is freshly milled from 100% millet to prepare rotla and puris. How to make Baja Rotla / Chappatis: 2 level cups of Jalpur Bajri Flour and salt to taste. Method: 1. Mix together Jalpur Bajri Flour and salt and add enough water to form a stiff dough. 2. Divid the dough into lime - sized balls and shape each ball into a thick and round rotla (chappati) on your hand. 3. Place on a well greased girdle or tava and continue flattening by pressing all round with the palm of hand, taking care not to break it. 4. Cook on both sides on slow fire. Serve hot smeared liberally with ghee or butter.

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Jalpur Bajri Flour is a popular South Indian atta (flour) that is used to make Puttu (South Indian style steamed rice cake). This greyish flour is made from millet, also known as bairi in North India and ragi in the South. It has a particular nutty aroma and a slight bittersweet after taste. It is commonly used to make breads with mixed with atta. Bajri flour also has higher nutrition value than rice and oats. Jalput Millet Flour is freshly milled from 100% millet to prepare rotla and puris. How to make Baja Rotla / Chappatis: 2 level cups of Jalpur Bajri Flour and salt to taste. Method: 1. Mix together Jalpur Bajri Flour and salt and add enough water to form a stiff dough. 2. Divid the dough into lime - sized balls and shape each ball into a thick and round rotla (chappati) on your hand. 3. Place on a well greased girdle or tava and continue flattening by pressing all round with the palm of hand, taking care not to break it. 4. Cook on both sides on slow fire. Serve hot smeared liberally with ghee or butter.