Bajra or Pearl millet is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. With ovoid grains of 3 – 4 mm length pearl millet has the largest kernels of all varieties of millet (not including sorghum) which can be nearly white, pale yellow, brown, grey, slate blue or purple. India is the largest producer of Bajra, which is well adapted to growing areas characterized by drought, low soil fertility, and high temperature, and Rajasthan is the highest-producing state in India. It is known to be a multi-nutrient flour as it is rich in protein, iron, calcium, folic acid, magnesium and zinc. Being highly alkaline in nature, it is known to be very good for those having acidity problems.
Nutritional Information (as per USDA National Nutrient Database)
Figure: Adapted from paper – Pearl millet-nutritional value and medicinal uses! by Shweta Malik
In India Bajra flour is mixed with other flours to make Indian breads like bajra na rotla, chapatis, bhakri, thelpas etc. One can innovate and add variety of fillings to make stuffed bajra parathas. Since it is a heat producing ingredient, it is commonly used in winters. It is used in preparations like dhokli, khakras (thin rolled and roasted rotis) muthias and porridges.