· By ODM Masala
Bajra in English: What Pearl Millet Is & How to Use It
Quick answer: Bajra in English is pearl millet, and bajra atta is pearl millet flour. It is a small grey-green grain with an earthy, slightly nutty taste, and in Indian kitchens it is used mostly in winter for rotis, theplas, raab and other homestyle dishes.
If you have ever stood in a shop wondering whether "pearl millet flour" on a pack is the same as the bajra your grandmother used, it is. This guide explains what bajra is, what it is called in different languages, and the everyday ways to cook with it.
Also known as: pearl millet, bajra atta, bajra flour, bajri (Gujarati and Marathi), kambu (Tamil), sajja (Telugu), sajje (Kannada) and cumbu. The botanical name is Pennisetum glaucum.
What is bajra?
Bajra is a hardy millet grown widely in Rajasthan, Gujarat, Haryana and Maharashtra. The grains are tiny, round and grey, and when they are stone-ground you get a coarse, greyish flour with a deep, earthy flavour. That flavour is why bajra is paired with rich partners like ghee, gud (jaggery) and white butter.
ODM Bajra Atta is stone-ground pearl millet flour, fresh and free from chemical preservatives. Bajra is naturally gluten-free, but if you need strictly gluten-free food, always check the pack and your doctor's advice.
Bajra vs other millet flours: how do they compare?
| Hindi name | English name | Taste | Most common use |
|---|---|---|---|
| Bajra | Pearl millet | Earthy, slightly nutty, bold | Winter rotis, thepla, raab |
| Jowar | Sorghum | Mild, earthy | Soft rotis, bhakri, cheela |
| Ragi | Finger millet | Deep, earthy, darker colour | Roti, dosa, ragi malt |
If you want something milder for everyday rotis, ODM Jowar Atta is the gentler choice. For a full side-by-side, read our guide on bajra atta vs jowar atta.
How do you use bajra atta in Indian cooking?
Bajra roti is the famous one, but this flour does a lot more. Here are six everyday ways to use it:
- Bajra roti (bajre ki roti): patted by hand and cooked on a tawa, then served with ghee, gud or sarson ka saag. Our step-by-step bajra roti recipe shows how to stop it cracking.
- Bajra methi thepla: mix bajra with some wheat atta, fresh methi leaves, curd, haldi and a pinch of ajwain. The wheat makes it easier to roll.
- Bajra raab: a warm Gujarati and Rajasthani drink. Roast a spoonful of bajra flour in ghee, add water, jaggery and a pinch of ajwain or sonth, and simmer until slightly thick.
- Multigrain atta: mix a little bajra into your regular wheat atta for parathas and puris. Start with a small share and adjust to taste.
- Bajra cheela or dhebra: make a thick batter with curd, chopped onion, green chilli and coriander, then cook like a pancake on a greased tawa.
- Bajra ladoo or sukhdi: roast the flour in ghee until fragrant and bind with melted jaggery for a rustic winter sweet.
Whole bajra grains (not the flour) are used for bajra khichdi, which is cooked with moong dal until soft and creamy.
Tips for cooking with bajra flour
- Knead with warm water: bajra has no gluten to hold it together, so warm water and a little resting time help the dough bind.
- Knead small batches: make dough for one or two rotis at a time, because bajra dough dries out and cracks if it sits.
- Use your palms: many families pat bajra rotis by hand rather than rolling them with a belan.
- Add fat at the end: a spoon of ghee or white butter on the hot roti brings out its nutty flavour.
How to store bajra atta
Bajra flour stays fresh for a shorter time than wheat atta, so buy smaller packs and use them within a few weeks. Keep it in an airtight jar in a cool, dry place, away from the stove. If the flour smells bitter or sour, it is past its best. Our bajra atta buying guide explains how to spot fresh flour.
At ODM Masala, our flours and spices are handpicked and packed without artificial colours, fillers or preservatives, so what you cook with is simply the grain itself.
FAQ
What is bajra called in English?
Bajra is called pearl millet in English. Bajra atta is pearl millet flour, and in Gujarati and Marathi it is known as bajri.
Is bajra the same as jowar?
No. Bajra is pearl millet and jowar is sorghum. Bajra has a stronger, earthier taste and a greyish colour, while jowar is milder and lighter in colour.
Can I mix bajra atta with wheat atta?
Yes. Mixing bajra with wheat atta makes the dough easier to roll and is a simple way to bring bajra into everyday parathas and theplas.
If you would like to try it this winter, our stone-ground ODM Bajra Atta is a good place to start.