Yes, it is perfectly fine to mix bajra flour (pearl millet flour) with wheat flour 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.
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Bajra flour is described as sweet to taste, but it turns pungent after digestion. It is dry and hot in nature according to Ayurveda. Traditional doctors often recommend including bajra in the daily diet to balance pitta and kapha doshas. The hot potency or virya nature of bajra is praised for numerous health benefits.
When you mix bajra flour with wheat flour, you are creating a combination that has the benefits of both grains. Wheat flour is commonly used in making roti and is known for its binding properties. On the other hand, bajra flour is gluten-free and has a low glycemic index, which makes it suitable for people with gluten intolerance or diabetes.
The combination of bajra and wheat in roti adds nutritional value to your meal. Bajra is rich in fiber, protein, and essential minerals like magnesium, phosphorus, and potassium. It also contains antioxidants that help to protect against chronic diseases and promote digestive health.
The mixing of these two flours also enhances the taste and texture of the roti. Bajra adds a slightly nutty flavor to the roti, while wheat provides a soft and chewy texture.
To prepare a roti using bajra and wheat flour, you can mix the two flours in equal proportions and knead them with water to form a soft dough. Divide the dough into small balls, roll them out into circular discs, and cook them on a hot tawa or griddle until they puff up and turn golden brown.
In conclusion, mixing bajra and wheat flour is a healthy and delicious way to incorporate the benefits of both grains into your diet. It is a common practice in many households and can be enjoyed by people of all ages.