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Bajri is an ingredient used in Indian cooking Also known as:
Bajra, Pearl millet, Black millet

It is grown in bulk in Africa and India and has been a staple diet for Indians since pre historic times. Rajasthan produces maximum bajra in India.

These tiny brown grains have a nutty and bitter after sweet taste.

Commonly used in:
Porridge, khichidi, salad, puloa, breads.

Health benefit:
Among other things, Bajra is high in proteins with a good amount of amino acids, it is a good source of iron, which helps formation of hemoglobin in blood thus preventing anaemia, and it is a moderate source of vitamin B1, which is required for a healthy nervous system. It is comparatively high in proteins and has a good balance of amino acids. Thus it plays an important role in maintaining the metabolism.

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Shruti J

Shruti J

Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

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