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Heera bajri flour 1kg
£1.99
Prices checked
Bajri flour has a dense, slightly gritty texture that forms a firm dough rather than a stretchy one. It needs warm water to bind, and the dough is best shaped by patting rather than rolling, as it has less elasticity than wheat flour. This flour is the base for bajra roti, a flatbread popular across Gujarat and Rajasthan. Cooked on a hot tawa, the roti develops a slightly rustic, thicker texture and a warm, earthy flavour compared to wheat rotis. It is often served with ghee, jaggery, or alongside spiced vegetables and curries. Bajri flour can also be used to make thepla, a spiced flatbread, or added to porridge-style dishes for a hearty, filling breakfast. Its coarse texture works well in dishes where a firmer bite is wanted. Store in a cool, dry place in an airtight container to keep it fresh. Use within a reasonable time of opening, as wholegrain flours like bajri can lose their best texture and flavour if left too long. Shake or stir before use, as the flour can settle in the packet.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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