11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

2. Bajra (pearl millet)

Bajra, or pearl millet, carries a deep culinary history in India, especially across Rajasthan, Gujarat, and parts of Uttar Pradesh. Its flavour is robust and earthy, which pairs neatly with winter stews and pickles that were common in Dadi’s winter kitchen. Bajra rotla—thicker flatbreads made from bajra flour—were a ritual of cool-season meals, served with ghee or garlic chutney. The shift toward refined grains and urban lifestyle changes gradually reduced bajra’s presence at many tables, but health conversations have brought it back into focus. Nutritionally, bajra is prized for its iron and fibre content and its ability to provide slow-release energy. Modern cooks like to grind bajra into blends for dosa-style pancakes, use it in baked goods for a nutty twist, or combine it with vegetables for filling grain bowls. In North America, you can find bajra in Indian stores, through online suppliers specialising in millet flours, and in some organic bulk sections. When cooking with bajra, combine it with a binding flour like atta or sorghum for softer rotis, and keep it refrigerated if you buy freshly milled flour.