Bajra Atta (Pearl Millet Flour)
Bajra Atta (Pearl Millet Flour)
Regular price
₹280.00
Regular price
₹322.00
Sale price
₹280.00
Shipping calculated at checkout.
Best Price
₹270
with coupon
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Product Description
Cold-milled Bajra atta that keeps all its natural warmth and iron content. Stone-ground at low RPM, gluten-free, and made for the hearty traditional rotis your family has relied on for generations, especially in cooler months.
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Unpolished. Unrefined. Untouched.
Key Benefits:
Faqs
Yes. Bajra atta is naturally warming and is traditionally consumed during winter months across North and West India.
Mix Bajra flour with warm water and salt, knead into a soft dough, pat between palms, and cook on a hot tawa with a little oil or ghee.
Yes. Bajra flour is naturally gluten-free and a great alternative to wheat flour.
Bajra atta is rich in iron, magnesium, and fibre. It boosts energy, supports digestion, and helps maintain heart health.
Yes, in moderation. Bajra is a traditional staple grain consumed daily across many Indian regions for generations.
The Wellness Choice That's Right for You
Pearl millet flour (Bajra aata) |
Multigrain flour (Multigrain aata) |
Finger millet flour (Ragi aata) |
Sorghum millet flour (Jowar aata) |
Rice flour (Chawal aata) | |
| Colour & texture | Greyish, slightly coarse | Light brown blend, fine | Reddish-brown, fine | Off-white / creamy, fine | White, very fine and smooth |
| Flavour | Nutty, earthy, slightly bitter | Mild, wholesome (varies by blend) | Mild, earthy, slightly nutty | Mild, slightly sweet | Neutral, mild |
| Key nutrition | High iron & magnesium, high fibre & protein; warming | Balanced fibre, protein & mixed micronutrients from many grains | Very high calcium, rich in iron & fibre; great for bones | High fibre & protein, antioxidants; good for blood sugar | Light carbohydrates; low in fat |
| Gluten | Gluten-free | Usually contains gluten (wheat-based blend) | Gluten-free | Gluten-free | Gluten-free |
| How to use | Knead with warm water; best made fresh, pat by hand | Knead like regular wheat atta; makes soft rotis | Knead with warm water; mix with wheat for softer rotis | Knead with hot/warm water; pat rotis gently by hand | Mix with water into a batter or dough; often blended with other flours for binding |
| Best uses | Bhakri/roti (winter), khichdi, raab/porridge | Everyday rotis, parathas, puris, general baking | Roti, dosa, porridge (ragi malt), idli, ladoo, baby food | Bhakri/roti, dosa, baked goods, porridge | Dosa, idli, chakli, kheer/payasam, sweets, thickening, gluten-free baking |
