Bajra or Pearl Millet Bhakri

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Bajra or Pearl Millet Bhakri


Pearl Millet is widely grown Millet and popularly called as Bajra or Bajri or Bajro or Sajje/Kambu. It is commonly used in making Bhakri or Indian flatbread. Bajra is Indian staple food, available throughout the year and consumed in each and every hold in Maharashtra, Gujrat, Rajasthan, South India, Goa. High in proteins, Iron, calcium, folic acid. It has a nutty and bittersweet aftertaste. Bajri or Bajra Bhakri is a nutritious and wholesome dish, goes well with any curry, bhaji or even with onion and Techa (Coarse Green chili chutney).  

Cooking Time

Preparation Time :30 Min

Cook Time : 15 Min

Total Time : 45 Min


Serves : 4
  • Bajra or Pearl Millet Flour – 1 1/2 cup

  • Ghee/Oil – 1/2 tablespoon + 1-2 tablespoon for serving (Optional)

  • Salt - 1/2 tsp or to taste

  • Water - 1 cup (if required more add warm water)

  • For serving – 1cup - Any gravy or curry


  • Heat pan, add water, ghee, and salt. Once boiled add bajra flour, slowly and keep mixing till it forms a dough. Do this on a low flame.
  • Switch off the flame. Cover and keep aside for 15-20 minutes. Mix it well and knead into semi-soft dough.
  • Divide dough into 6-7 equal parts. Shape them into a smooth ball.
  • Dust rolling board with some Bajari or Pearl millet flour. Take a dough ball and flatten it using fingertips into 6-7” diameter circle. Sprinkle flour in between if required.
  • Heat nonstick pan or griddle.
  • Place Bhakri on it. Apply or brush some water on top. Let it cook till bubbles appear on the top. Cook on medium-low flame.
  • Flip it over and let it cook for few seconds.
  • Flip it again and cook until light brown spots appear on both the sides. Press in between with the help of spatula or muslin cloth for even cooking.
  • Once Bhakri cooked and puffed up, transfer it on a plate.
  • Serve hot with any bhaji or curry.