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Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. [4] Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris.
This template presents a comparison table for major staple foods. It is intended to be transcluded into other pages. If it is transcluded into an article for one of the staple foods listed in the table e.g., the Wheat article, then the column for that food will be automatically highlighted.
Flat bread prepared with Bajra has nutritional value similar to other foods based on flours. [5] Common meals in villages near Saurashtra during the cold winters consists of thick rotis , called "rotla" made of bajra flour (pearl millet flour) and " bhakri " made of wheat flour , garlic chutney , onion , and chaas .
Pearl millet is called bajra in Northern Indian states. There was a time when pearl millets along with finger millets and sorghum were the staple food crops in these states but it reduced to a mere cattle fodder crop after the Green Revolution in the 1960s.
In Western India (including the states of Maharashtra, Gujarat and Rajasthan) bread may be made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. The grains or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough.
Traditional recipes have largely been influenced by what was grown and available locally earlier in history. In the drier districts, jowar (sorghum), bajra (millet) and ragi are still in use, while eating rice is seen as a symbol of prosperity. In the Delta and coastal districts, rice plays a major role in the cuisine.
Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka. Missi roti: Rajasthani roti similar to chapati with added spices like red chili, cumin, and turmeric, served with gravy or vegetables.
Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well-off until recently, because of economic conditions and culture.