Also known as: Bajra
174 kcal
Calories
5.6 g
Protein
33 g
Carbohydrates
2.1 g
Fat
3.9 g
Fibre
Micronutrient Highlights
Iron: A genuinely good source
Magnesium: A strong source
Common Uses: Made into bajra roti, traditionally paired with a generous serving of ghee and jaggery in winter.
Best Time to Eat: Traditionally eaten in winter, when its warming, energy-dense qualities are considered especially useful for the cold season.
Portion Guidance: 1-2 bajra rotis is a reasonable portion as part of a meal.
Why It's Healthy
A genuinely good source of fibre, iron, and magnesium compared with refined wheat flour.
Possible Disadvantages
Can be harder to digest for some people if eaten in large amounts, particularly outside the cooler months when it's traditionally eaten.
Who Benefits Most
People wanting a fibre-rich, gluten-free grain alternative to wheat.
Who Should Consume in Moderation
People with digestive sensitivity to heavier grains may want to introduce bajra gradually.
Traditional Indian Uses
A North and West Indian winter staple, especially in Rajasthan and Gujarat, classically served with ghee and jaggery.
Modern Nutritional Evidence
Millets like bajra are genuinely gaining renewed nutritional attention for their fibre and micronutrient density compared with refined grains.
Cooking Tips
Bajra roti dough is less elastic than wheat — patting it out by hand (rather than rolling) is the traditional, more successful technique.
Storage Tips
Store bajra flour in an airtight container and use relatively promptly, as whole-grain flours turn rancid faster than refined ones.
Healthier Substitute
Mixed-grain roti (bajra with wheat)
Eases the transition for those unused to 100% millet rotis.