How to use Patanjali bajra aata for better digestion and weight loss? - #10073

I’ve been trying to switch up my diet lately, and someone recommended Patanjali bajra aata as a healthier alternative to regular wheat flour. I’ve heard a lot about the health benefits of bajra, especially for weight loss and digestion, but I’m not entirely sure how to incorporate it into my meals. I’ve seen Patanjali bajra aata in the store and was thinking of trying it, but I’m curious if it’s really as good as people say it is. For the past couple of years, I’ve struggled with bloating and occasional indigestion. I’ve tried various foods and remedies, but nothing has really worked long-term. A few months ago, a friend suggested I try bajra, saying it’s great for digestion, and that Patanjali bajra aata in particular is a good option since it’s natural and free of preservatives. So, I bought a pack of Patanjali bajra aata and decided to give it a try. I’ve started using it to make rotis and even in some baked goods, but I’m not sure if I’m seeing the full benefits yet. I’m especially looking for something that helps with digestion, so I thought Patanjali bajra aata would be ideal, but I’m unsure if I’m using it the right way. I know bajra is high in fiber and has a low glycemic index, so it’s supposed to be better for my gut, but I’m wondering if it’s actually making a difference for me. Does anyone know how long it takes to notice improvements when switching to bajra flour? I’ve been having it for about a week, and though it feels good, I don’t feel like I’ve noticed a huge change yet. Also, I’ve been reading that bajra is great for those looking to lose weight, and since I’ve been trying to shed a few kilos, I wanted to know how much of Patanjali bajra aata I should be incorporating into my meals. Am I supposed to completely replace wheat flour with bajra flour or just use it as a supplement? How does Patanjali bajra aata compare with other brands of bajra flour? I’ve heard that it’s not just about the flour but also how you prepare it, so I’d love to know if there are any specific ways to cook with Patanjali bajra aata that enhance its digestive benefits. Should I be careful about pairing it with certain foods? What’s the best way to store Patanjali bajra aata to keep it fresh and maintain its nutritional value? I don’t want it to lose any of its benefits, especially since I’m relying on it to help with digestion and my overall health. Any advice on how to make the most out of Patanjali bajra aata would be really appreciated. Does anyone else have experience with this flour and noticed any real benefits? How long should it take to feel the difference, and what are some good recipes to try using Patanjali bajra aata?