Bajra flour is a greyish colour with slightly nutty flavour made up from Bajra grains, also known as Pearl Millet or Black Millet. Bajra flour is warm in its attribute, therefore Bajra Flour is typically used in winters in India. Bajra Flour is usually combined with wheat flour for making flat-breads like bhakari, thepla and khakhra. Bajra flour is also known as Pearl Millet, Bajra (Bengali, Hindi, Oriya), Bajri (Gujarati, Marathi), Sajje (Kannada), Bajr’u (Kashmiri), Cambu (Malayalam, Tamil), Sazzalu (Telugu).
Bajra ki roti, or flat bread made of Bajra is a very popular rustic dish from Rajasthani Cuisine. Bajra flour is mixed with Juwar (sorghum) and wheat flour makes hearty flat breads called Bhakri or Bajra Rotlo in Gujarati. Also, Bajra flour is used on Kambu Dosai, a south Indian delicacy. Bajra vada, deep fried savoury biscuits, a tea time snack, taste great with a cup of evening tea. Bajra flour is gluten free and is a multi-nutrient flour rich in protein, iron, calcium, folic acid, magnesium and zinc. Bajra contains niacin, a vitamin that plays a crucial role in lowering cholesterol levels. Also, Bajra is rich in insoluble fibre that helps digestion.