Chapati of pearl millet(bajra). Bajra is one of the oldest millet used by our ancestors. Along with wheat flour even bajra was It is also called as pearl millet. It is not expensive like pearl but it's definitely has pearl like quality which is When you compare your wheat chapati with bajra, you will feel that eating bajra makes you feel.

The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Taking a trip towards the western side of India, you'll commonly find the locals eating chapati made of bajra. You can have Chapati of pearl millet(bajra) using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chapati of pearl millet(bajra)

Prepare 2-3 cup of pearl millet (bajra).
It's to taste of Salt.
Prepare 1-2 cup of water.
It's of Desi ghee (for garnishing).

Also read: Stomach distress to sore throat: Here are. Bajra (Pearl millet) is the most widely grown type of millet in India. Millets are seeded grasses and are a healthy substitute for rice and wheat in almost all the recipes. They have high resistance against harsh climates so, they can be grown easily.

Chapati of pearl millet(bajra) instructions

Now, firstly make a dough of pearl millet.
And now make chapati of it with the help of rolling board or we can use our hands simply to make it.
After that put on pan and cook it well, and finally our chapati is ready to serve.
Garnish it with desi ghee😋😋.

Bajra flour is made by grinding the Bajra (pearl millet) grains.. Millet Chapati Recipe-Bajra Chapati Recipe - Kambu Recipe This video describes how to prepare Kambu Chapati / Pearl Millet Chapati Recipe. This pearl millet recipe needs overnight prep in terms of soaking. That apart, this gluten free grain combined with mung dal and vegetables, makes a Pearl Millet or whole bajra is an excellent whole grain to stock up in the kitchen. A lot of cooks get discouraged by the very long cooking time, labelling.