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A rustic, gluten-free flatbread from Rajasthan made with pearl millet flour. This hearty bread has a nutty, earthy flavor and pairs perfectly with garlic chutney and traditional Rajasthani curries.
For 4 servings
Prepare the Dough
Divide and Shape the Sogra
A rustic, gluten-free flatbread from Rajasthan made with pearl millet flour. This hearty bread has a nutty, earthy flavor and pairs perfectly with garlic chutney and traditional Rajasthani curries.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 275.79 calories per serving with 6.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Sogra
Serve Hot
Add 1 teaspoon of ajwain (carom seeds), 1/2 teaspoon of crushed black pepper, or 1 finely chopped green chili to the dough for a spicy kick.
Mix in 1/2 cup of finely chopped fresh methi (fenugreek leaves) or spinach into the dough. You may need to adjust the amount of water slightly.
Add 1 tablespoon of white sesame seeds (til) to the dough for extra crunch and nutty flavor.
Bajra (pearl millet) is an excellent grain for those with celiac disease or gluten intolerance, providing a nutritious alternative to wheat-based breads.
The high fiber content promotes digestive health, prevents constipation, and provides a feeling of fullness, which can aid in weight management.
Bajra is a good source of magnesium, which is crucial for maintaining a healthy heart rhythm and regulating blood pressure. Its fiber also helps in lowering cholesterol.
With a low glycemic index, bajra releases glucose into the bloodstream slowly, preventing sharp spikes in blood sugar levels, making it beneficial for diabetics.
Cracking is usually a sign that the dough is too dry or hasn't been kneaded enough. Add a teaspoon of warm water, knead it again for a couple of minutes until it's smooth and pliable, and then try shaping it again.
Yes, it is very healthy. Bajra (pearl millet) is naturally gluten-free, rich in dietary fiber, magnesium, and iron. It aids in digestion, helps manage blood sugar levels, and is good for heart health.
A single medium-sized Bajra Sogra (without ghee) contains approximately 120-140 calories. The calorie count will increase with the addition of ghee.
It is highly recommended to make the dough just before you plan to cook the sogras. Bajra flour doesn't contain gluten, so the dough dries out and becomes brittle very quickly, making it difficult to shape.
For the sogra to puff, ensure the tawa is adequately hot and you are cooking on a steady medium flame. Also, make sure there are no cracks or holes in the sogra. Gently pressing the edges with a cloth after flipping it the second time encourages it to trap steam and puff up.
Store leftover sogras wrapped in a clean kitchen towel inside an airtight container. They tend to become hard upon cooling. To reheat, warm them on a tawa over low heat, applying a little ghee, until they become soft again.
This recipe goes great with these complete meals
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