Bajra flour is a wholewheat flour that is popular in the Indian subcontinent. It is made from finely ground bajra, a type of cereal grain. Bajra flour is high in fiber and has a mild flavor. It is versatile and can be used in many dishes, including breads, cakes, and pastries.
Bajra flour is also known as bajra besan flour, besan bajra flour, or gram bajra flour. For more information about bajra flour you can explore this link.
How to use bajra flour?
Bajra flour is a wholewheat flour that originated in the Indian subcontinent. It is made from ground bajra, a type of pulse grain. Bajra flour is considered to be a healthier alternative to other types of flour because it contains more fiber and protein than other types of flour.
Bajra flour can be used in place of regular flour in many recipes. It can be used to make chapati flatbreads, chapatis, rotis, naans, and other breads. Bajra flour also lends itself well to various cooked dishes, such as curries, dal makhani, and biryani.
Bajra flour is available in most grocery stores. It can also be found online.
To make bajra flour, you will need to first soak bajra in water for at least 6 hours or overnight. After soaking, drain the bajra and place it in a blender or food processor. Add enough water to cover the bajra and blend or process until the flour is smooth. If the flour is too dry, add more water until it forms a ball of dough. Bajra flour can be stored in an airtight container in the refrigerator for up to 2 weeks.