Bajra (Pearl Millet) Flour: Benefits, Nutrition & Delicious Ways to Cook

Bajra—India’s beloved pearl millet—is a naturally glutenfree, climatesmart grain with a

nutty taste and hearty texture. Widely cultivated in Rajasthan, Gujarat, Haryana, Uttar

Pradesh and Maharashtra, bajra also grows across the African Sahel. Its drought

tolerance and short growing cycle make it a sustainable staple for modern kitchens.

Why bajra flour is good for you

Bajra flour is rich in dietary fiber and provides steady energy. It’s a good source of

plant protein, iron, magnesium and phosphorus, and contains polyphenols and

antioxidants. Thanks to its fiber and slowly digestible starch, many people find bajra

meals more satiating. (General wellness information; not medical advice.)

How to cook/eat bajra

 Bajra roti/bhakri: Knead warm water into bajra flour with a pinch of salt; pat by

hand or combine with a little whole wheat for easier rolling. Serve with ghee and

seasonal sabzi.

 Khichdi & porridge: Pressure cook bajra with moong dal for a comforting winter

dish; or simmer as a breakfast porridge with milk, jaggery and cardamom.

 Dosa, idli & cheela: Replace part of the rice/gram with bajra for a nutty flavour.

 Baking & snacks: Blend 20–30% into pancakes, crackers and laddoos.

Approximate nutrition (per 100 g bajra flour)

Energy ~360–370 kcal; Carbohydrates ~67–70 g; Protein ~10–12 g; Fat ~5–7 g; Fiber

~8–11 g. Naturally a source of iron, magnesium, and Bvitamins (values vary by

variety and processing).

Tips for best results

Use freshly milled bajra for softer rotis and fuller aroma. Store airtight; refrigerate in

warm months. Pair with dal, yogurt or ghee to round out amino acids and enhance

absorption.

At Forte Pure, we mill bajra in small batches in Gurugram—no chemicals, no

additives, no preservatives—so you can build health with every bite.