18 Delicious Bajra Recipes Healthy and Flavorful

Looking to add more wholesome, gluten-free goodness to your meals? Bajra (pearl millet) is a nutrient-packed ancient grain that’s as versatile as it is delicious! Whether you’re craving hearty rotis, warming porridge, or crispy snacks, these 18 flavorful bajra recipes will inspire you to get creative in the kitchen. Get ready to fall in love with this underrated superfood—one tasty bite at a time!

Bajra Roti with Garlic Chutney

This rustic, gluten-free flatbread pairs perfectly with a punchy garlic chutney—ideal for a wholesome weeknight meal or a cozy weekend brunch.

Ingredients:

• 1 cup bajra (pearl millet) flour
• 1/4 tsp salt
• 1/2 cup warm water (plus extra as needed)
• 1 tbsp ghee or neutral oil, for cooking

For the Garlic Chutney:

• 6 garlic cloves, peeled
• 2 tbsp grated dried coconut
• 1 tbsp sesame seeds
• 1/2 tsp red chili powder
• 1/4 tsp salt
• 1 tbsp lemon juice

Instructions:

1. Make the dough: In a bowl, mix 1 cup bajra flour and 1/4 tsp salt. Gradually add 1/2 cup warm water, kneading until a soft dough forms (add 1-2 tsp more water if dry). Cover and rest for 10 minutes.
2. Prepare the chutney: Blend 6 garlic cloves, 2 tbsp dried coconut, 1 tbsp sesame seeds, 1/2 tsp red chili powder, 1/4 tsp salt, and 1 tbsp lemon juice into a coarse paste. Set aside.
3. Shape the roti: Divide the dough into 4 balls. Roll each between parchment paper into a 6-inch circle (dust with bajra flour if sticky).
4. Cook: Heat a skillet over medium. Cook each roti for 2 minutes per side, brushing with 1 tbsp ghee until speckled and crisp.

The nutty, earthy roti balances the fiery garlic chutney—a combo that’s simple but packed with bold flavors. Tip: For extra-smoky chutney, dry-roast the garlic and sesame seeds before blending.

Bajra Khichdi with Ghee

This hearty, gluten-free millet khichdi is the ultimate comfort food—creamy, spiced just right, and finished with a luxurious drizzle of ghee.

Ingredients:

• 1 cup bajra (pearl millet), rinsed and soaked for 30 minutes
• 1/2 cup split yellow moong dal, rinsed
• 3 cups water
• 2 tbsp ghee, divided
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 1 small onion, finely chopped
• 1-inch ginger, grated
• 1 green chili, slit (optional)

Instructions:

1. In a pressure cooker or heavy pot, heat 1 tbsp ghee over medium heat. Add 1 tsp cumin seeds and sizzle for 10 seconds until fragrant.
2. Add onion, ginger, and green chili. Sauté for 3 minutes until soft. Stir in 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp salt.
3. Drain the soaked bajra and add it to the pot with moong dal and 3 cups water. Stir well, then seal the pressure cooker and cook for 3 whistles (or simmer covered in a pot for 30 minutes, stirring occasionally).
4. Let pressure release naturally, then open and fluff the khichdi. Drizzle with remaining 1 tbsp ghee before serving.

The magic here? Bajra’s nutty chewiness pairs perfectly with the melt-in-your-mouth moong dal—plus, that double dose of ghee makes every bite rich and aromatic.

Tip: For extra flavor, top with crispy fried garlic or a squeeze of lemon!

Bajra Dosa with Coconut Chutney

This gluten-free pearl millet dosa is crispy, nutty, and paired with a creamy coconut chutney—a wholesome twist on a South Indian classic that’s surprisingly easy to whip up!

Ingredients:

• For the dosa: 1 cup bajra (pearl millet) flour, ¼ cup rice flour, ½ tsp salt, 2 cups water, 1 tbsp vegetable oil
• For the chutney: ½ cup grated coconut (fresh or frozen), 2 tbsp roasted chana dal (split chickpeas), 1 green chili, ½ tsp salt, ¼ cup water, 1 tsp vegetable oil, ½ tsp mustard seeds, 5-6 curry leaves

Instructions:

1. Make the batter: Whisk together bajra flour, rice flour, ½ tsp salt, and water until smooth. Let rest for 10 minutes.
2. Prep the chutney: Blend coconut, chana dal, green chili, ½ tsp salt, and water until smooth. Heat 1 tsp oil in a pan, add mustard seeds and curry leaves, and let them crackle for 30 seconds. Pour over the chutney and mix.
3. Cook the dosa: Heat a nonstick skillet over medium heat. Pour ¼ cup batter, swirl into a thin circle, drizzle ½ tsp oil around edges, and cook for 3-4 minutes until crisp. Flip and cook for 1 minute more. Repeat.

The earthy bajra pairs perfectly with the bright, tangy chutney—and the batter requires no fermentation, so it’s ready in minutes!

Tip: For extra crispiness, spread the dosa thinner and cook on slightly higher heat.

Bajra Upma with Vegetables

This hearty, gluten-free twist on classic upma swaps semolina for nutty bajra (pearl millet) and packs in colorful veggies for a wholesome one-pan meal.

Ingredients

• 1 cup bajra (pearl millet), soaked for 30 minutes and drained
• 2 tbsp ghee or coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 1 green chili, slit lengthwise (optional)
• 1 cup mixed vegetables (carrots, peas, bell peppers), diced
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2.5 cups water
• 2 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat ghee or coconut oil in a deep skillet over medium heat. Add mustard seeds and cumin seeds; toast for 30 seconds until they pop.
2. Add onion and green chili; sauté for 2 minutes until softened. Stir in mixed vegetables, turmeric powder, and salt; cook for 3 minutes.
3. Add drained bajra and toast for 2 minutes, stirring constantly. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Uncover, fluff with a fork, and drizzle with lemon juice. Garnish with cilantro and serve hot.

The toasted bajra adds a delightful crunch, while the lemon brightens up the earthy flavors—perfect for a cozy yet energizing breakfast.

Tip: For extra richness, top with a dollop of yogurt or avocado slices.

Bajra Pulao with Mixed Veggies

This hearty, gluten-free pearl millet pulao is packed with colorful veggies and warm spices—a wholesome twist on classic comfort food.

Ingredients:

• 1 cup bajra (pearl millet), soaked for 30 minutes and drained
• 2 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1 small onion, thinly sliced
• 1 carrot, diced
• 1/2 cup green beans, chopped
• 1/2 cup cauliflower florets
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 2 cups water or vegetable broth
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Heat 2 tbsp ghee in a deep pot over medium heat. Add 1 tsp cumin seeds; sizzle for 30 seconds until fragrant.
2. Add the sliced onion; sauté for 3 minutes until translucent. Stir in carrot, green beans, and cauliflower; cook for 5 minutes.
3. Mix in 1/2 tsp turmeric, 1 tsp garam masala, and 1 tsp salt. Add drained bajra and toast for 2 minutes.
4. Pour in 2 cups water, bring to a boil, then cover and simmer on low for 25 minutes until bajra is tender and liquid is absorbed.
5. Fluff with a fork, garnish with cilantro, and serve hot.

The nutty bajra soaks up the spices beautifully, while the veggies stay crisp-tender for a satisfying bite in every forkful.

Tip: For extra richness, toast the bajra in a dry pan for 2 minutes before soaking—it deepens the flavor!

Bajra Kheer with Jaggery

This creamy, earthy dessert is a comforting twist on traditional rice pudding, swapping in nutty pearl millet and caramel-like jaggery for a rich, wholesome treat.

Ingredients:

• 1/2 cup pearl millet (bajra), rinsed and soaked for 30 minutes
• 4 cups whole milk
• 1/2 cup grated jaggery (or packed dark brown sugar)
• 1/4 tsp ground cardamom
• 2 tbsp chopped pistachios
• 1 tbsp ghee (or unsalted butter)

Instructions:

1. Drain the soaked pearl millet. Heat 1 tbsp ghee in a heavy pot over medium-low, add the millet, and toast for 2 minutes, stirring constantly.
2. Pour in 4 cups whole milk and bring to a gentle simmer. Cook uncovered for 35–40 minutes, stirring occasionally, until the millet is tender and the mixture thickens to a porridge-like consistency.
3. Stir in 1/2 cup grated jaggery and 1/4 tsp ground cardamom. Simmer for 5 more minutes until the jaggery dissolves completely.
4. Remove from heat and let cool slightly. Garnish with 2 tbsp chopped pistachios before serving warm or chilled.

The toasty depth of bajra and unrefined jaggery makes this kheer feel indulgent yet nourishing—perfect for slow mornings or a not-too-sweet dessert.

Tip: For extra fragrance, toast the millet in ghee until lightly golden before adding milk.

Bajra Pancakes with Honey

These hearty, gluten-free pancakes made with nutty bajra flour are a wholesome twist on breakfast—drizzle them with honey for a touch of natural sweetness.

Ingredients:

• 1 cup bajra flour (pearl millet flour)
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 1 tbsp melted butter, plus extra for cooking
• Honey, for serving

Instructions:

1. In a bowl, whisk together 1 cup bajra flour, 1 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 1 tbsp melted butter. Pour the wet ingredients into the dry and stir until just combined (a few lumps are fine).
3. Heat a nonstick skillet over medium-low heat and lightly brush with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 2 minutes until golden.
4. Serve warm with a generous drizzle of honey.

The earthy flavor of bajra pairs beautifully with floral honey, and the pancakes stay tender thanks to the buttermilk—no dryness here!

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Bajra Salad with Cucumber and Tomatoes

This refreshing Bajra Salad with Cucumber and Tomatoes is a hearty yet light grain bowl that’s perfect for meal prep or a quick summer lunch.

• 1 cup bajra (pearl millet), rinsed
• 2 cups water
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

1. In a medium saucepan, combine bajra and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender. Drain any excess water and let cool slightly.
2. In a large bowl, toss together cucumber, cherry tomatoes, and red onion.
3. Add the cooked bajra to the bowl, followed by 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Gently mix until well combined.
4. Fold in cilantro just before serving.

The nutty chew of bajra pairs beautifully with the crisp veggies and zesty dressing—making this salad satisfying without feeling heavy.

Tip: For extra crunch, sprinkle with toasted pumpkin seeds right before serving.

Bajra Paratha with Butter

These hearty, nutty-flavored flatbreads made with pearl millet flour are a wholesome twist on classic parathas—perfect for a cozy breakfast slathered with melted butter.

Ingredients:

• 1 cup bajra (pearl millet) flour
• 1 cup whole wheat flour
• 1 tsp salt
• 1 tbsp ghee, plus extra for cooking
• 1/2 cup warm water (adjust as needed)
• 2 tbsp unsalted butter, for serving

Instructions:

1. In a large bowl, mix 1 cup bajra flour, 1 cup whole wheat flour, and 1 tsp salt. Add 1 tbsp ghee and rub it into the flour until crumbly.
2. Gradually add 1/2 cup warm water, kneading until a soft, pliable dough forms (about 5 minutes). Cover and rest for 15 minutes.
3. Divide the dough into 6 equal balls. Roll each into a 6-inch circle, dusting lightly with flour to prevent sticking.
4. Heat a skillet over medium heat. Cook each paratha for 2 minutes per side, pressing gently with a spatula, until golden brown spots appear. Brush with ghee while cooking.
5. Serve hot, slathered with 2 tbsp unsalted butter.

The rustic, slightly crumbly texture of bajra pairs beautifully with the richness of butter—a humble yet satisfying combo that’s packed with fiber.

Tip: For extra flakiness, fold the rolled paratha like a pamphlet before rolling it out again.

Bajra Dhokla with Green Chutney

This gluten-free pearl millet dhokla is a fluffy, savory steamed cake with a tangy kick, perfect for a healthy snack or light lunch.

Ingredients:

• 1 cup bajra (pearl millet) flour
• 1/4 cup yogurt
• 1/2 cup water
• 1 tsp ginger paste
• 1 green chili, finely chopped
• 1 tsp lemon juice
• 1/2 tsp turmeric
• 1 tsp sugar
• 1 tsp salt
• 1 tsp Eno fruit salt (or baking soda)
• 1 tbsp oil (for greasing)

For Green Chutney:

• 1 cup fresh cilantro
• 1/2 cup fresh mint
• 1 green chili
• 1 tbsp lemon juice
• 1/2 tsp salt
• 2 tbsp water

Instructions:

1. Whisk together bajra flour, yogurt, water, ginger paste, green chili, lemon juice, turmeric, sugar, and salt in a bowl until smooth. Let rest for 10 minutes.
2. Grease a steaming dish with oil. Just before steaming, stir in Eno fruit salt—the batter will bubble slightly.
3. Pour batter into the dish and steam for 15 minutes over medium-high heat (or in a steamer) until a toothpick inserted comes out clean.
4. For the chutney: Blend cilantro, mint, green chili, lemon juice, salt, and water until smooth.
5. Slice dhokla into squares and serve warm with green chutney.

The nutty bajra flour gives these dhoklas a hearty texture, while the mint-cilantro chutney adds a bright, herby contrast.

Tip: For extra flavor, temper the dhokla with mustard seeds and curry leaves fried in 1 tbsp oil.

Bajra Idli with Sambar

These wholesome bajra (pearl millet) idlis are a gluten-free twist on the classic South Indian favorite, paired with a fragrant, veggie-packed sambar for a comforting meal.

Ingredients

• For the idlis: 1 cup bajra flour, 1/2 cup urad dal (split black gram), 1/4 tsp fenugreek seeds, 1 tsp salt, 1/2 cup yogurt
• For the sambar: 1/2 cup toor dal (split pigeon peas), 1 small eggplant (diced), 1 carrot (diced), 1/4 cup tamarind pulp, 1 tbsp sambar powder, 1/2 tsp turmeric, 1 tsp salt, 1 tbsp coconut oil, 1/2 tsp mustard seeds, 2 dried red chilies, 5 curry leaves

Instructions

1. Soak the dal: Rinse urad dal and fenugreek seeds, then soak in 2 cups water for 4 hours. Drain, blend with yogurt into a smooth batter, mix in bajra flour and 1 tsp salt, and ferment overnight.
2. Steam the idlis: Pour batter into greased idli molds, steam for 12 minutes over boiling water, then rest 5 minutes before unmolding.
3. Cook the sambar: Pressure cook toor dal with 2 cups water and 1/2 tsp turmeric for 3 whistles. Sauté mustard seeds, chilies, and curry leaves in coconut oil until popping, then add veggies, 1 tbsp sambar powder, and 1 tsp salt. Stir in tamarind pulp and cooked dal, simmer for 15 minutes.

The nutty bajra idlis soak up the tangy sambar beautifully, while the fermented batter gives them an airy lightness—no one will guess they’re gluten-free!

Tip: For extra fluffy idlis, grind the dal batter in a cold blender jar and keep it in a warm spot (like your oven with the light on) to ferment.

Bajra Soup with Herbs

This hearty Bajra Soup is packed with earthy flavors and fresh herbs—a comforting bowl that’s both nutritious and easy to make.

Ingredients:

• 1 cup pearl millet (bajra), rinsed
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a pot over medium heat. Add the onion and sauté for 3 minutes until soft. Stir in the garlic, 1 tsp cumin, and 1/2 tsp turmeric; cook for 1 minute until fragrant.
2. Add the bajra and 4 cups vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the bajra is tender.
3. Stir in 1/2 cup cilantro, 1/4 cup mint, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 5 minutes to let the flavors meld.

The fresh herbs and lemon brighten up the nutty bajra, making this soup feel light yet satisfying—perfect for a cozy weeknight dinner.

Tip: For extra creaminess, blend half the soup before adding the herbs.

Bajra Pizza with Veg Toppings

Who says gluten-free pizza can’t be crave-worthy? This bajra (pearl millet) crust is nutty, crispy, and the perfect base for colorful veggie toppings.

Ingredients

• 1 cup bajra (pearl millet) flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp olive oil, plus extra for brushing
• 1/2 cup warm water
• 1/3 cup tomato sauce
• 1/2 tsp dried oregano
• 1/2 cup shredded mozzarella
• 1/4 cup thinly sliced bell peppers
• 1/4 cup cherry tomatoes, halved
• 1 tbsp chopped fresh basil

Instructions

1. Prep dough: Whisk together bajra flour, tapioca flour, 1 tsp baking powder, and 1/2 tsp salt. Add 1 tbsp olive oil and warm water, mixing until a soft dough forms. Let rest 10 minutes.
2. Shape crust: Preheat oven to 400°F. Roll dough between parchment into a 10-inch circle. Brush with olive oil and bake for 12 minutes until edges firm up.
3. Add toppings: Spread 1/3 cup tomato sauce over crust, sprinkle with 1/2 tsp oregano, then layer mozzarella, bell peppers, and cherry tomatoes. Bake 15 minutes until cheese melts.
4. Finish: Top with fresh basil and slice warm.

The bajra crust stays sturdy yet tender—no floppy gluten-free disappointment here! For extra crispiness, broil the pizza for 1-2 minutes at the end.

Tip: Bajra flour can vary in absorbency. If dough feels dry, add water 1 tbsp at a time until pliable.

Bajra Burger with Spicy Patty

Who says burgers can’t be wholesome? This hearty bajra bun stuffed with a fiery patty brings earthy flavors and a kick of heat—perfect for shaking up burger night.

Ingredients

• 1 cup bajra (pearl millet) flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp olive oil, plus extra for brushing
• 1 lb ground chicken (or plant-based crumbles)
• 1 small onion, finely minced
• 2 garlic cloves, grated
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/4 cup chopped cilantro
• 4 slices pepper jack cheese
• 1 avocado, sliced (for serving)

Instructions

1. Make the buns: Mix bajra flour, whole wheat flour, baking powder, and 1/2 tsp salt in a bowl. Stir in warm water and 1 tbsp olive oil to form a dough. Knead for 2 minutes, divide into 4 balls, flatten slightly, and brush with oil. Bake at 375°F for 15 minutes until firm.
2. Cook the patty: Combine ground chicken, onion, garlic, tomato paste, 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp cumin, and cilantro. Shape into 4 patties. Pan-fry in olive oil over medium heat for 5 minutes per side. Top with cheese and let melt.
3. Assemble: Slice buns, layer with patties and avocado slices. Serve warm.

The nutty bajra bun balances the smoky-spicy patty brilliantly, while creamy avocado cools the heat. Tip: For extra crunch, toast the buns in a dry skillet before assembling.

Bajra Cookies with Almonds

These nutty, wholesome cookies are a delightful twist on classic shortbread, with earthy bajra flour and crunchy almonds for a satisfying bite.

Ingredients:

• 1 cup bajra (pearl millet) flour
• 1/2 cup almond flour
• 1/2 cup unsalted butter, softened
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup chopped almonds, plus extra for topping

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter and 1/3 cup powdered sugar until fluffy. Mix in 1/2 tsp vanilla extract.
3. Add 1 cup bajra flour, 1/2 cup almond flour, and 1/4 tsp salt. Mix until a crumbly dough forms, then fold in 1/4 cup chopped almonds.
4. Roll dough into 1-inch balls, flatten slightly, and press a few extra almond pieces onto each. Arrange on the baking sheet.
5. Bake for 12–15 minutes until edges turn golden. Cool completely before serving.

The bajra flour gives these cookies a subtly nutty depth, while the almonds add a buttery crunch—perfect with tea or as a lunchbox treat.

Tip: For extra richness, swap powdered sugar with coconut sugar and add a pinch of cardamom.

Bajra Cake with Cinnamon

This rustic, gluten-free cake is a cozy twist on classic spice cake, with earthy bajra flour and warm cinnamon taking center stage.

Ingredients:

• 1 cup bajra (pearl millet) flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together bajra flour, almond flour, baking powder, baking soda, 1 1/2 tsp cinnamon, and 1/4 tsp salt in a bowl.
3. In another bowl, beat eggs, 1/2 cup maple syrup, 1/3 cup coconut oil, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined. Stir in walnuts if using.
5. Pour batter into prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The crumb stays remarkably moist thanks to bajra flour’s natural sweetness, while the cinnamon adds a familiar hug of warmth.

Tip: For extra flair, dust with powdered sugar mixed with a pinch of cinnamon before serving.

Bajra Porridge with Nuts

This hearty, nutty porridge is a wholesome way to start your day—packed with earthy flavors and a satisfying crunch.

Ingredients:

• 1 cup bajra (pearl millet) flour
• 3 cups water
• 1 cup whole milk (or dairy-free alternative)
• 2 tbsp honey or maple syrup
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup chopped mixed nuts (almonds, walnuts, cashews)
• 1 tbsp ghee or unsalted butter

Instructions:

1. In a dry skillet over medium heat, toast the bajra flour for 3–4 minutes, stirring constantly, until fragrant. Transfer to a bowl and set aside.
2. In the same skillet, melt the ghee over medium heat. Add the chopped nuts and toast for 2–3 minutes until golden. Remove and set aside.
3. In a saucepan, bring the water and milk to a gentle boil. Whisk in the toasted bajra flour, 1/4 tsp salt, and 1/2 tsp cinnamon, stirring continuously to avoid lumps.
4. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the porridge thickens to a creamy consistency.
5. Stir in 2 tbsp honey and half of the toasted nuts. Serve warm, topped with the remaining nuts.

The toasty depth of the bajra flour pairs perfectly with the sweet honey and crunchy nuts—making every spoonful a cozy delight.

Tip: For extra richness, drizzle with a splash of warm milk before serving.

Bajra Tacos with Avocado Salsa

These hearty bajra tacos are a gluten-free twist on taco night, packed with earthy flavors and topped with a creamy avocado salsa that’s downright addictive.

Ingredients:

• 1 cup bajra (pearl millet), rinsed
• 2 cups water
• 1/2 tsp salt, divided
• 1 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine bajra, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender. Drain any excess water.
2. Heat olive oil in a skillet over medium. Add red onion and sauté for 3 minutes until soft. Stir in garlic, cumin, smoked paprika, and remaining 1/4 tsp salt; cook for 1 minute until fragrant. Fold in cooked bajra and remove from heat.
3. In a bowl, gently mash avocado with cilantro, lime juice, and black pepper to make a chunky salsa.
4. Warm tortillas in a dry skillet for 30 seconds per side. Fill each with bajra mixture and top with avocado salsa.

The nutty bajra and smoky spices pair perfectly with the bright, creamy salsa—a combo that’ll make you forget all about traditional taco fillings!

Tip: For extra crunch, toast the bajra in a dry skillet for 2 minutes before boiling.

Conclusion

With these 18 delicious and wholesome bajra recipes, you’re all set to enjoy the nutty, nutritious goodness of this ancient grain! Whether you’re craving hearty rotis, comforting porridge, or something crispy, there’s a dish here for every taste. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for later—happy cooking!