Bajra Bhakri Without Ghee Or Oil
Lunch • India
How to Make Bajra Bhakri Without Ghee Or Oil (Traditional & Healthy Version)
Bajra Bhakri is a classic unleavened flatbread from Gujarat, deeply rooted in Indian culinary traditions. Made primarily with bajra atta (pearl millet flour), it has been a staple in rural Indian households for centuries, especially during the winter months. This version is prepared without ghee or oil, making it a wholesome choice for those looking to manage calorie intake while enjoying authentic Indian flavors. The rustic taste of Bajra Bhakri is earthy and satisfying. It pairs beautifully with homemade sabzi, dal, or even a simple bowl of curd. In Gujarat, Bajra Bhakri is often enjoyed during festivals like Uttarayan and is also served in thalis at traditional family gatherings. Its hearty texture and rich, nutty flavor make it a favorite for lunch, especially when hot off the tawa. Choosing this oil-free version means you can relish the traditional taste while keeping health in focus, making Bajra Bhakri a great addition to any Indian vegetarian meal plan.
Ingredients(for 1 medium bhakri (about 60g) per person)
- 1 cup Bajra atta (pearl millet flour) (freshly ground for best taste)
- as needed Warm water (for kneading)
- 1/4 tsp Salt (namak, adjust to taste)
- 1 small Finely chopped green chilli (hari mirch, optional for spice) - optional
- 2 tbsp Finely chopped coriander leaves (dhaniya patta, optional for flavor) - optional
- 1/4 tsp Ajwain (carom seeds) (for digestion) - optional
- 2 tbsp Finely chopped onion (pyaaz, optional for taste) - optional
- 1 tbsp Whole wheat flour (atta) (for dusting) - optional
Instructions
- 1
In a large mixing bowl, combine bajra atta and salt. Add green chilli, coriander leaves, ajwain, and onion if using.
3 minutes
Use fresh bajra atta for maximum softness and flavor.
- 2
Slowly add warm water, a little at a time, and knead to form a soft, pliable dough. Bajra dough can be crumbly, so knead thoroughly.
7 minutes
Knead with wet hands to prevent the dough from drying out.
- 3
Divide the dough into 2 equal portions. Roll each into a smooth ball.
2 minutes
Cover dough balls with a damp cloth to keep them moist.
- 4
Sprinkle some whole wheat flour on a clean surface. Pat and flatten each ball gently with your palms to form a thick disc about 5-6 inches in diameter.
3 minutes
Use your fingers to gently shape if rolling is difficult.
Why This Dish is Healthy
Choosing Bajra Bhakri without ghee or oil supports weight management and heart health, thanks to its low saturated fat profile. Bajra is low in glycemic index, making it beneficial for diabetics. Its high fiber content aids digestion, helps regulate blood sugar, and keeps you full longer, making this an excellent addition to any healthy Indian vegetarian diet plan.
Bajra (pearl millet) is a powerhouse of nutrition, rich in dietary fiber, protein, iron, magnesium, and essential amino acids. It is gluten-free by nature and supports digestion due to its high fiber content. Bajra Bhakri provides complex carbohydrates, making it a sustaining meal for energy throughout the day. The absence of ghee or oil reduces overall fat content, making this dish an ideal option for heart health and calorie control.
Pro Tips
- 💡Tip 1: Always use freshly ground bajra atta for the softest bhakris.
- 💡Tip 2: Knead dough just before cooking to prevent drying.
- 💡Tip 3: Apply a few drops of water on the bhakri while cooking to retain moisture if needed.
Storage & Serving
Store leftover bhakris in an airtight container wrapped in a kitchen towel for up to 12 hours. Reheat on tawa before serving. Avoid refrigeration as it may harden the bhakri.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
