Organic Bajra Atta (Pearl Millet Flour) – Stone-Ground
₹ 110.00
Dhatu Organics Bajra Flour is organic bajra atta (bajre ka atta) stone cold-milled from whole pearl millet. It has a nutty, earthy taste and is the flour for bajra roti, bhakri ... Read more ↓
100% Organic
No Additives
Free Delivery ₹749+
100% Organic Pearl Millet (Bajra / Sajja / Kambu). Vegan. Naturally gluten-free. No preservatives, no additives, no artificial flavours or colours.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 105 kcal | 349 kcal | 5.2% |
| Protein | 3.5g | 11.6g | 7% |
| Carbohydrates | 20.3g | 67.5g | 6.2% |
| Of which Sugars | 0.2g | 0.8g | <1% |
| Total Fat | 1.5g | 5g | 2.2% |
| Of which Saturated Fat | 0.3g | 1g | 1.4% |
| Dietary Fibre | 2.6g | 8.5g | 10.2% |
| Sodium | 3mg | 10mg | <1% |
| Iron | 2.4mg | 8mg | 14.1% |
| Magnesium | 41mg | 137mg | 12.1% |
| Zinc | 0.9mg | 3.1mg | 8.2% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Dhatu Organics Bajra Flour is organic bajra atta (bajre ka atta) stone cold-milled from whole pearl millet. It has a nutty, earthy taste and is the flour for bajra roti, bhakri and winter khichdi. Bajra is naturally rich in iron, with about 8mg per 100g.
What is bajra flour?
Bajra (Pennisetum glaucum), or pearl millet, has been grown in India for thousands of years and is a staple across Rajasthan, Gujarat, Maharashtra and Haryana. Pearl millet flour is the whole grain milled fine. Its names in Indian languages:
- Hindi: bajra (bajre ka atta) · Gujarati: bajri · Kannada: sajje · Telugu: sajja · Tamil: kambu
Nutrition (per 100g, approx.)
- Iron: about 8mg, around double that of whole wheat atta (about 4mg)
- Protein: 11.6g
- Magnesium: 137mg · Zinc: 3.1mg
- Naturally gluten-free
How to make bajra roti
- Mix 1 cup of bajra flour with a pinch of salt.
- Add warm water a little at a time and knead into a soft dough. Knead well with the heel of your hand.
- Make a ball and pat it out between your palms or on a wet cloth.
- Cook on a hot tawa, sprinkle a little water on top, flip and finish over the flame. Serve with ghee, jaggery or garlic chutney.
Tip: mix in 20% jowar flour or whole wheat atta if you find pure bajra dough hard to shape.
More ways to use bajra atta
- Bajra bhakri and thepla: with methi or spinach.
- Bajra khichdi and raab: traditional winter dishes in Rajasthan and Gujarat.
- Multigrain rotis: blend with jowar and ragi flour, or try our mixed millet flour (five millets including bajra and jowar).
- Laddoos: roast in ghee with jaggery and sesame.
Which pack should I buy?
Choose a single 500g pack to try it, or 1kg (2 × 500g) for regular use. Smaller packs keep the flour fresh.
Frequently asked questions
Is bajra flour the same as pearl millet flour?
Yes. Bajra is the Hindi name for pearl millet, so bajra atta, bajre ka atta and pearl millet flour are the same thing.
Is bajra flour gluten-free?
Yes. Bajra is naturally gluten-free.
Why should bajra flour be used quickly?
Bajra has more natural oil than most grains, so its flour can turn bitter if kept too long. Store it airtight, keep it cool (refrigerate in summer) and use within 4–6 weeks of opening.
Also try our sprouted bajra flour and whole pearl millet, or explore all millet flours.
Frequently Asked Questions
Pearl millet contains about 8mg of iron per 100g, one of the highest among cereals (ICMR-NIN 2017) and around double that of whole wheat atta. Iron from plant foods is best absorbed alongside vitamin C-rich foods such as lime juice or tomato chutney.
Yes. Pearl millet is naturally gluten-free, and bajra flour is traditionally used instead of wheat across Rajasthan, Gujarat and Maharashtra. If you have coeliac disease, please contact us about how it is packed before ordering.
Bajra bhakri is a thick, unleavened flatbread traditional to Maharashtra and Gujarat. Knead bajra flour with hot water into a stiff dough. Pat into thick circles (bajra lacks gluten, so it cannot be rolled thin) and cook on a heavy tawa over medium heat until the surface dries and spots char slightly. Serve with ghee, jaggery or dry garlic chutney.
Bajra is traditionally a winter grain in Rajasthan, Gujarat and Maharashtra, where bajra roti with ghee and jaggery, bajra khichdi and raab are classic cold-weather dishes.