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Bajari Roti is a traditional Indian flatbread made from bajra (pearl millet) flour. It is a staple food in many rural parts of India, especially in states like Rajasthan, Gujarat, Maharashtra, and Haryana. Bajra flour is naturally gluten-free, making bajari roti an excellent option for people with gluten sensitivities. Key Characteristics:Texture: Slightly coarse, dense, and hearty.Taste: Mildly nutty and earthy flavor.Nutritional Value: High in fiber, iron, magnesium, and protein. It is beneficial for digestion and helps regulate blood sugar levels.How It’s Made:Dough Preparation: The flour is mixed with warm water and kneaded into a soft dough. Some variations may include a pinch of salt.Shaping: The dough is rolled out or patted by hand into small, round discs.Cooking: Traditionally cooked on a hot tava (griddle) over medium heat, sometimes puffed directly on an open flame.Common Pairings:Served with ghee (clarified butter), jaggery, or a side of spiced vegetable curries, dals, or chutneys.Popular during winters due to its warming properties.Bajari roti is not only delicious but also a wholesome and traditional part of Indian culinary heritage
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