The best time for sowing bajra is from July to mid-August for grain production and from the last week of June to the first week of July for fodder purpose. It is recommended to sow bajra at a depth of 4cm in lines with a spacing of 45cm.
Read a related post: Is bajra hot or cold?
Bajra, also known as pearl millet, is a nutritious and versatile grain commonly used in Indian cuisine. Mixing bajra flour with wheat flour to make roti (Indian flatbread) is a common practice in many households. This is especially popular in regions where both bajra and wheat are widely available and used in cooking.
By mixing bajra flour with wheat flour, you can enhance the nutritional profile of your roti. Bajra is rich in protein, fiber, minerals like calcium and iron, and B-complex vitamins. It offers several health benefits, including improved digestion, enhanced immunity, and better energy levels.
Combining bajra and wheat flours not only adds nutritional value but also imparts a distinct flavor and texture to the roti. The combination of these two grains creates a wholesome, flavorful, and nutritious flatbread that can be enjoyed with various curries, dals, or pickles.
It’s important to note that the information provided regarding mixing bajra and wheat comes from a reliable source and is commonly practiced in households. Nonetheless, individual preferences may vary, and it’s always good to consult with a nutritionist or healthcare professional for personalized guidance.