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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 e 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 packaging for 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.
·Innovate with fillings to make stuffed bajra parathas.
·Use in preparations like dhokli, khakras, muthias, etc.
How to store
This flour is best used within 20 days. Store in an air tight container in a cool and dry place.
·It is known to be a multi-nutrient flour as it is 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.