Bajra grains, also known as Pearl Millet or Black Millet, are used to make Bajra flour, which is greyish in colour and has a mildly nutty flavour. Since bajra flour has a warm quality, it is frequently utilised in India’s winters. While producing flatbreads like bhakari, thepla, and khakhra, bajra flour is typically blended with wheat flour. Pearl millet, Bajra (Bengali, Hindi, Oriya), Bajri (Gujarati, Marathi), Sajje (Kannada), Bajr’u (Kashmiri), Cambu (Malayalam, Tamil), and Sazzalu are other names for bajra flour (Telugu).
The traditional Rajasthani cuisine known as bajra ki roti, or flat bread made of bajra, is highly well-liked. Hearty flat breads known as Bhakri or Bajra Rotlo in Gujarati are made from a combination of bajra flour, wheat flour, and juwar (sorghum). Bajra flour is also utilised on