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)
Ingredients:
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.
Method:
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.
6. Serve them with curd and pickle. It pairs well with mint and coriander chutney also.