Yes, it is perfectly fine to mix bajra and wheat to make roti (Indian flatbread). This is a common practice in many households, especially in regions where both bajra and wheat are widely available and used in cooking. Bajra flour, also known as pearl millet flour, can be combined with wheat flour to enhance the taste, texture, and nutritional value of the roti.
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Bajra roti is a popular traditional Indian bread made from bajra flour. It is highly nutritious and provides various health benefits. Each Bajra Roti contains approximately 2.1 mg of iron, which is about 10% of the recommended daily intake. Consuming 2 of these rotis can help fulfill a significant portion of your daily iron requirement.
Additionally, bajra roti is an excellent source of dietary fiber, protein, and other essential minerals such as magnesium and phosphorus. The combination of bajra and wheat flours in the roti can further enhance its nutritional profile and provide a balance of nutrients.
Mixing bajra and wheat can add a unique flavor and nuttiness to the roti. The two flours complement each other well and create a delicious and wholesome bread. Bajra flour has a slightly sweet and earthy taste, while wheat flour adds a mild and familiar flavor.
To make bajra and wheat roti, you can combine equal proportions of both flours and knead them into a dough using water. The dough should be soft and pliable. Roll out the dough into thin circles and cook them on a hot griddle or tawa until they turn golden brown and puffed up. Serve the rotis with your favorite curries, vegetables, or dal (lentils) for a nutritious and satisfying meal.
In conclusion, mixing bajra and wheat to make roti is a popular and healthy practice. It combines the nutritional benefits of both flours and adds variety to your diet. Enjoy the delicious bajra and wheat roti as a nutritious and wholesome addition to your meals.