Description -
Bajri flour, also known as pearl millet flour, is a type of flour made by grinding whole pearl millet grains. It is a staple food in many parts of India, Africa, and other regions with arid climates where pearl millet is grown. Bajri flour has a slightly coarse texture and a light yellowish color.

Use:

• Baking: Bajri flour is commonly used in traditional Indian dishes such as bajra roti (flatbread), bhakri (thick flatbread), and cookies. It can also be used in combination with other flours to make bread, pancakes, and other baked goods.
• Porridge: This can be cooked into a thick gruel or porridge and is often eaten as a breakfast dish or served as a side dish with tasty curries.
• Thickening Agent: Bajri flour can be used as a thickening agent in soups, stews and sauces.

Health benefits:

• Gluten-free: Bajri flour is naturally gluten-free, making it suitable for people with gluten intolerance or celiac disease.
• High in fiber: It is rich in dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
• Nutrient-rich: Bajri flour contains essential nutrients such as iron, magnesium, phosphorus, and potassium, as well as B vitamins such as niacin and folate.
• Low glycemic index: Foods made with bajri flour tend to have a lower glycemic index compared to those made with refined wheat flour, which can help control blood sugar levels.
• Antioxidants: Pearl millet contains antioxidants that help neutralize harmful free radicals in the body, reducing the risk of chronic diseases.

Nutritional value (per 100g serving):

• Calories: Approximately 350-380 calories
• Carbohydrates: about 70-75 grams
• Protein: usually 8 to 12 grams
• Fat: Usually 3-5 grams
• Fiber: Provides 8 to 12 grams of dietary fiber.
• Vitamins and Minerals: Contains significant levels of iron, magnesium, phosphorus, potassium and B vitamins such as niacin and folate.

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