Bajhri jo Dhodho is a traditional Sindhi style bajre ki roti / bhakri which is mostly eaten in winters. Lot of green garlic is added along with finely chopped onion and green chillies.This is served with curd and pickle. It pairs well with mint and coriander chutney also. The same way we make jowar ki roti / Juar Jo Dhodho also. Dhodho with green chutney is also distributed like prashad in Sindhi temples after the satsang.
Bajra / Pearl Millets
Pearl millet or bajra is a rich source of many nutrients including dietary fibres, antioxidants, and magnesium that can build up your immunity and keep infections like cold and cough at bay.
How Much Should You Eat ? -
Due to its high nutritional value, bajra is a great winter cereal that can be used in various dishes, both sweet and savoury. Bajra roti contains more energy and protein as compared to the normal wheat roti. However one should consume it in moderation as anything in excess can be harmful. The amount of consumption depends on one's personal diet and health conditions and Nutritional needs.
(information - Google)
This recipe is part of our monthly challenge in a facebook group where we are paired with a different partner every month. We select two secret ingredients for each other and prepare the dishes using them based on the selected theme. This month the theme is - Fresh Winter Vegetables suggested by Preethi Prasad. You must try out her Gongura Koora (sorrel leaves curry) which is a tangy preparation from Andhra Cuisine.
I am paired with Swaty Malik who is an excellent cook . I have tasted her food and can vouch for it. Do check out her website for delicious recipes. Her healthy Kale and Spinach Saag with non fried paneer koftas is worth trying.
I was given Ajwain / Carom Seeds and Green Chillies by her. I chose Green Garlic as my Winter Vegetable and made these traditional Sindhi Bajre ki Roti which is called Bajhri jo Dhodho in Sindhi .
I had given Swaty Rock Salt and Chat Masala and she used these ingredients and made a flavourful Bathua ke Raita. Bathua is a winter green and very nutritious.
Bajre ka ata / pearl millet flour .......... 2 cups
Whole wheat flour ............................ 2 - 3 tbsps
Fresh garlic with greens .................. 1/2 cup
Onion (finely chopped) .................. 4-5 tbsps
Green chillies (crushed ) .................. 2-3
Coriander leaves (chopped) ............. handful
Ajwain / carom seeds ...................... 1/4 tsp
Salt ............................................. to taste
Ghee or oil .................................. as needed
Warm water ............................. for kneading.
1. Mix all the ingredients in a large platter for kneading. Add a tbsp of ghee and salt to taste.
2. Knead adding warm water as needed to make a soft and pliable dough. Set aside.
3. Roll out rotis dusting sufficient flour slightly thicker than the normal ones. If you can manage making by patting them like our elders did you can do that. I prefer rolling them out.
4. Transfer them carefully with the help of a wide spatula on to a griddle.. Roast them well flipping the sides. Spoon a little ghee on them.
5. Make all the rotis in the same way.
6. Serve them with curd and pickle. It pairs well with mint and coriander chutney also.
These bajra dodhos looks so delectable. They seem similar to the karnataka style akki roti in terms of patting and then cooking. Will try this version in winter soonReplyDelete
Thanks Priya. True, these traditional rotis from various regions are somewhat similarDelete
These bajra rotis look delicious and healthy. Love the spoon the lassi is served in. We used to have something similar, in Kenya, to take water out of the earthen pot (matki). I have lots of green garlic growing at the moment so will try making these. I have made something similar with methi (fenugreek) but not green garlic. Adding a small amount of wheat flour to the dough is a good idea as millet flour on its own cam be hard to roll out.ReplyDelete
Thanks Mina. Rotis with home grown fresh garlic will taste still better.Delete
rustic breads like these are a dream to dig into... loving the flavours here Shobha...ReplyDelete
Thanks Kalyani. Traditional recipes sure are the best.Delete
I always mix little wheat and juwar in my bajri atta. Love its stuffing , you can have it as it it without worry about some subji to eat with it.ReplyDelete
Thanks Linsy. This is a traditional Sindhi style.Delete
Yum! I can almost smell the aroma of these bajra rotis cooking! 😁 I love the addition of ajwain and green garlic here. Must have made the rotis so very flavourful!ReplyDelete
Thanks Priya. Ajwain is good in winter.Delete
These look absolutely incredible . So healthy and nutritious. Adding green garlic and Ajwain enhances the taste too. Beautifully done .ReplyDelete
Yes, it really gives the rotis a lovely flavourDelete
Bajra roti with sesame seeds topped with homemade butter is a bliss during winters. Love addition of green garlic here.ReplyDelete
Poonam there are no sesame seeds in this roti dearDelete
There is no better grain tha bajra for winter. Your rotis look so homely, I will love to have this plate.ReplyDelete
You are right. We also eat it mostly in winters.Delete
Bajra rotis looks so flavorful with garlic, greens and spices. Bajra roti is perfect to enjoy during Winter. Very healthy and nutritious too.ReplyDelete
Thanks Narmadha. Yes they are healthy and tasty. Perfect winterfood.Delete
I usually make bajri rotla plain. Like how you've made Bajhri Jo Dhodho with the flavorful garlic greens. Sounds so flavorful and definitely a winter speciality.ReplyDelete
Do try this version with onion and garlic greens . You will surely like it.Delete
Perfect recipe for the chilly winter season.. so nutritious and must be tasting amazing with season fresh green garlic in it.we make similar bread with makki ka atta and fenugreek leaves and radish, wil try with bajra flour now. Thanks for nice words and appreciation.ReplyDelete
Yes, it is good in winters. I also make the makki rotis with radish and greens. They taste good with saagDelete
These bajra rotis looks so filling and delicious. I believe it is so flavorful with onion, ajwain, garlic and green chili and can be eaten as is without any condiments.ReplyDelete
Yes Anu, Do give it a try.Delete
Wow your Bajra roti looks so perfectly rolled out. Also I love that you have used Bajra, and also the garlic greens which is a winter veggie too and so yum. Healthy Share Shobha Ji.ReplyDelete
Thanks for likingDelete
A very interesting dish with garlic greens... I love how varied North Indian cuisine is during the winters, we hardly have winters in Kerala...ReplyDelete
Thanks Rafeeda. Even in Mumbai we don't have winters but the weather changes a bit. It becomes pleasant.Delete
Nice roti of bajra with garlic greens. It is quite new to me, looks tasty. We make plain bajra rotis during Makar Sankranti and serve with sabzis.ReplyDelete
Ok. Yes this time of the year we also mostly have as bajra is eaten in winters.Delete