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Also Known as
Black Millet flour, Pearl Millet flour
Bajra flour is made from the small round grains of black millet, also called bajra. When the bajra is ripe and ready to be harvested, the plants are cut and tied in bundles and allowed to dry. The bundles are threshed to separate the grains. The grains are dried and then processed into flour. When ground, the flour is greyish in colour and has a slightly nutty flavour. Since it is a heat-producing ingredient, it is commonly used in winters.
How to select
• The quality of the bajra determines the quality of the flour and thus one should ensure that you purchase the flour from a trustworthy grocery store.
• Do check the manufacturing date and expiry date before purchasing.
• Bajra flour is combined with wheat flour or jowar flour to make bhakri, theplas, bajra na rotla and other breads.
• Stuff with innovative fillings to make bajra parathas.
• The flour is also used in preparations like dhokli, khakras, muthias, etc.
How to store
• This flour is best used within 20 days.
• Store in an airtight container in a cool and dry place.
• It is multi-nutrient flour rich in protein, iron, calcium, folic acid, magnesium and zinc.
• Being highly alkaline in nature, it is known to be very good for those having acidity problems.
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