Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Pearl millet, milled into flour | 230 g | Sweet · Heating |
 Potatoes, boiled and mashed | 230 g | Sweet, Astringent · Cooling |
 Cumin seeds, lightly crushed | 5 g | Pungent, Bitter · Heating |
 Ghee, divided for the griddle | 18 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 190 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 190 ml (about 3/4 cup) warm water for Bajra Potato Roti; begin with three quarters, then add the remainder by the tablespoon so the dough or batter does not become slack.
- Knead the millet flour with mashed potato, cumin, and salt. Knead for 6 minutes, stopping when the dough feels cohesive and a thumb press closes slowly.
- Pat each portion between greased sheets into an even circle. Aim for an even 2–3 mm thickness; repair cracks before the piece reaches the hot surface.
- For Bajra Potato Roti, preheat the griddle over medium heat for 5 minutes; a drop of water should skitter briefly and evaporate before the first bread goes on.
- Transfer carefully to the griddle and brown both sides with little ghee. Hold the griddle at medium heat and allow 2–3 minutes on the first face and 1–2 minutes after turning, until the surface looks dry, brown freckles appear, and the center springs back.
- For Bajra Potato Roti, stack the cooked breads under a clean cloth for 4 minutes so steam softens their surfaces; serve them warm rather than holding them on the griddle.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Bajra Potato Roti is a freshly cooked flatbread intended to be eaten warm Vata: brush lightly with ghee and pair with a moist vegetable. Pitta: keep pungent fillings modest and avoid hard charring. Kapha: roll it thin, use little fat, and choose one modest bread.
USDA Nutrition Facts for Bajra Potato Roti
| Nutrient | Per 100g | Per Serving (1 serving (169g)) |
|---|---|---|
| Energy (Calories) | 170 kcal | 288 kcal |
| Protein | 4.6 g | 7.7 g |
| Total Carbohydrates | 27.3 g | 46.1 g |
| Dietary Fiber | 4.7 g | 7.9 g |
| Total Sugars | 0.6 g | 1.0 g |
| Total Fat | 4.7 g | 7.9 g |
| Calcium | 21.3 mg | 36.1 mg |
| Iron | 2.95 mg | 4.99 mg |
| Magnesium | 52.9 mg | 89.6 mg |
| Phosphorus | 121.3 mg | 205.3 mg |
| Potassium | 282 mg | 477 mg |
| Sodium | 235 mg | 397 mg |
| Zinc | 1.08 mg | 1.82 mg |
| Copper | 0.23 mg | 0.39 mg |
| Manganese | 0.46 mg | 0.77 mg |
| Selenium | 10.5 µg | 17.8 µg |
| Vitamin C | 6.7 mg | 11.4 mg |
| Vitamin A (RAE) | 32.4 µg | 54.8 µg |
| Vitamin E | 0.18 mg | 0.31 mg |
| Vitamin K | 1.9 µg | 3.2 µg |
| Thiamin (Vitamin B1) | 0.12 mg | 0.20 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.14 mg |
| Niacin (Vitamin B3) | 0.69 mg | 1.16 mg |
| Vitamin B6 | 0.20 mg | 0.33 mg |
| Folate (DFE) | 5.2 µg | 8.7 µg |
| Choline | 4.9 mg | 8.3 mg |
