While they have been a part of diet for centuries, it is only recently that people have realized the nutritional treasure in millets or bajra. They are the new superfoods. Nutritionists and chefs alike have started sharing their own versions of recipes of this healthier grain. Many even suggest replacing the existing whole-grains in their diet with millet. Well, considering the same, we have got an easy and healthy breakfast recipe of methi bajra paratha for you!
But, before listing the recipe, Healthshots spoke to Deepti Khatuja, Head Clinical Nutritionist, Fortis Memorial Research Institute, Gurugram, who told us some lesser known benefits of including Bajra in your diet.
Here are some amazing health benefits of bajra or millet:
Bajra is rich in many antioxidant properties as it contains flavonoids, lignin, and phytonutrients.
Eating bajra helps us fight against infection.
It is known to slow down the anti-ageing process and rejuvenate our skin.
Bajra is a perfect eyesight booster. It promotes good eye health.
Noshing on bajra is a must for chronic asthma patients because it contains omega 3 fatty acids and magnesium that have anti-inflammatory properties.
What’s more, it is also good for bone growth and development as millets are a good source of phosphorus too.
Since you know the never-ending benefits of bajra, you must make a methi bajra paratha everyday. Well, it’s easy, tasty, makes for a perfect lunch pack dish and is loved by children too.
Methi bajra paratha recipe:
½ cup millet or bajra atta
½ cup gram flour or besan
½ tsp cumin seeds or jeera
½ tsp salt
⅛ tsp asafoetida or hing
¼ tsp turmeric or haldi
1 tsp chili flakes
1 Tbsp sesame seeds til
¼ cup fenugreek leaves (Kasuri methi leaves optional)
1 Tbsp oil
1 cup hot water
4 tsp oil to cook
In a bowl, mix all the ingredients for paratha together like, besan, bajra atta, cumin, salt, turmeric, chili flakes, asafoetida, sesame seeds, oil, and fenugreek leaves.
Add hot water little by little to make the dough. you will need about 1/2 cup of water. Keep it at rest for about 1 hour before rolling the parathas.
Divide the dough into equal parts, grease your palm using a cooking oil and roll to make them into round pedas in between your palms.
Heat the skillet or tawa on medium high heat.
Roll the paratha into a circle. If it is difficult to roll them, try rolling them between two pieces of plastic. For this you can use a zip lock bag.
Once rolled, place the methi bajra paratha on high heat over the skillet. As it turns golden on one side, flip it over.
Spread one teaspoon of oil on the paratha. Flip the paratha again, oil it and lightly press it with a spatula.
Flip the methi bajra paratha again and cook uniformly making sure the paratha is crispy and golden-brown.
Follow the same process for the other round pedas. You can also make bajra rotis for the diet conscious.
Eat it with a curd raita or mint coriander chutney and you’ll be brimming with energy for the day!