Bajra Atta, Stone-Ground Pearl Millet Flour, Fresh

Bajra is a winter grain in most Indian homes. In Rajasthan and Haryana the bajra roti comes out when the evenings turn, eaten hot with white butter and gur, and nobody needs to be told why. It is a warming, heavy-in-a-good-way grain. We stone-mill it after you order, because bajra more than any other millet goes bitter when it sits.

Milled fresh after you order

If you have ever had a bajra roti that tasted bitter, the flour was old. That is almost the whole story with this grain.

• Whole bajra is cleaned and stone-milled on a traditional chakki
• The stones run slow and cool, so the germ is not scorched the way high-speed roller milling can be
• Nothing is added afterwards. No binder, no preservative, no anti-caking powder
• Milled against your order, because bajra has a high oil content and turns faster than almost any other flour

Watch your own batch. Every pack carries a QR code. Scan it and you will see the video of the batch that became your atta.

Nutrition per 100g

• Whole pearl millet, milled with the germ and bran intact
• Bajra is one of the better plant sources of iron among Indian cereals
• A source of dietary fibre, plant protein and magnesium
• Full analysis is published here: our lab reports

On gluten: bajra is a naturally gluten-free grain. It is milled in a facility that also handles wheat, so if you are avoiding gluten strictly or for coeliac disease, please take that into account.

What makes bajra different

• It is a winter grain. Traditionally eaten from around October through February, which is not superstition so much as generations of kitchens noticing what suits the season
• The iron. Bajra is among the better plant iron sources in an Indian diet. Pair it with something sour, a squeeze of lemon or a tomato-based sabzi, and your body takes up more of it
• It is dense and filling. A bajra roti is not a light roti and is not trying to be
• It is the most perishable millet flour, which is exactly why milling to order matters more here than anywhere else in our range

Who it is for

• Households in Rajasthan, Haryana, Gujarat and Maharashtra where bajra is already the winter default
• Anyone adding plant iron through food rather than a supplement
• People who want a millet with more body than jowar
• Families rotating grains through the year rather than eating wheat every day

How to use it

• Bajra roti or rotla, hot off the tawa with white butter, gur or garlic chutney
• Bajra khichdi, the Rajasthani winter one
• Thalipeeth, blended with jowar and besan
• Bajra raab, the warm winter drink
• Blended into wheat atta, a quarter bajra, if the family finds it heavy on its own

The soft-rotla tip. Hot water, always. Bajra has no gluten, so heat is the only thing holding the dough together. Knead while warm, pat the roti out by hand rather than rolling, and cook it on a properly hot tawa. And use fresh flour, because bitter bajra cannot be rescued by technique.

Pack sizes

• 1kg, ₹113.33. Bajra is best bought in quantities you will finish within a few weeks, so a 1kg through winter suits most households better than a large pack that sits

Storage and shelf life

• Bajra flour is the most perishable in our range because of its oil content. This is not a flour to stockpile
• Move it into an airtight steel or glass container as soon as it arrives
• Keep it cool and dry, away from the stove and out of direct sunlight
• Refrigerate it. With bajra we would genuinely recommend this rather than just suggest it
• Go by the milling date printed on your pack. If it ever smells or tastes bitter, it has turned

Shipping and delivery

• Free shipping above ₹299
• Milled after your order is placed, so dispatch takes a little longer than a warehouse product
• Delivered across India, sealed, with the QR code on every pack

Why buy from 10on10 Foods

• FSSAI licensed and ISO 22000:2018 certified
• Lab-tested, with the reports published: see them here
• Guided by our nutritionist Dr. Anju
• Whole bajra, milled to order because this grain will not tolerate sitting
• QR video proof of your own batch on every pack

Frequently asked questions about Bajra Atta

What is bajra called in English?

Bajra is pearl millet. It is sajje in Kannada, kambu in Tamil and sajjalu in Telugu.

Why does bajra taste bitter sometimes?

Because the flour is old. Bajra has a high oil content and turns faster than any other flour in an Indian kitchen. Fresh bajra is nutty and slightly sweet, never bitter.

Is bajra atta gluten free?

Bajra is a naturally gluten-free grain. Ours is milled in a facility that also handles wheat, so we would not call the finished flour suitable for coeliac disease.

Is bajra only for winter?

Traditionally yes, and most Indian kitchens still eat it that way because it is a warming, dense grain. There is no rule against eating it in summer, but jowar tends to suit the season better.

How do I get more iron from bajra?

Eat it with something sour. Lemon, tomato, amchur or a curd side all help your body take up more of the iron in the meal. This is a food-pairing tip, not medical advice on treating a deficiency.

Why does my bajra roti fall apart?

Cold water and rolling. Use hot water, knead warm, and pat it out by hand.

How should I store bajra atta?

Airtight and refrigerated. Of everything we mill, this is the one where refrigeration makes the clearest difference.

Also available on Blinkit, Swiggy Instamart and FirstClub. Those packs are milled in advance and stocked ready to deliver. Milled-to-order packs, with QR video proof of your own batch, ship only from here.

Learn more and recipes

• Bajra and Iron: How to Absorb More from Pearl Millet
• Jowar vs Bajra: Which Millet for Which Season
• Jowar, Ragi or Bajra: Which Millet Suits You
• Best Flour for Winters
• Jowar Atta, the summer millet
• Multi Millet Atta, if you want the blend