Now, who said healthy eating has to be boring? Dive into the world of bajra, a nutrient-packed grain that’s about to revolutionize your meal prep with its versatility and health benefits. From warm, comforting porridges to crispy, savory pancakes, we’ve rounded up 18 delicious bajra recipes that promise to keep your taste buds happy and your body nourished. Ready to give your meals a healthy twist? Let’s get cooking!
Bajra Roti
Kickstart your day with this gluten-free, nutrient-packed Bajra Roti. It’s rustic, hearty, and pairs perfectly with any curry or yogurt.
Ingredients
- 1 cup bajra (pearl millet) flour (for a smoother texture, sift it)
- 1/4 cup warm water (adjust as needed for dough consistency)
- 1/2 tsp salt (adjust to taste)
- 1 tbsp ghee or any neutral oil (for kneading and cooking)
Instructions
- In a large bowl, combine bajra flour and salt. Mix well.
- Gradually add warm water to the flour mixture, kneading until a soft dough forms. Tip: The dough should be pliable but not sticky.
- Divide the dough into 4 equal parts. Roll each into a ball between your palms.
- Heat a tawa or skillet over medium heat (350°F). Tip: A well-heated tawa ensures even cooking.
- Take one dough ball, flatten it slightly, and roll it out into a 6-inch circle on a lightly floured surface. Tip: Use a rolling pin covered with plastic wrap to prevent sticking.
- Place the rolled roti on the hot tawa. Cook for 30 seconds, then flip.
- Spread 1/4 tsp ghee on the top side. Flip again and spread ghee on the other side.
- Cook each side for another 30 seconds or until golden brown spots appear.
- Repeat with the remaining dough balls.
Unleash the earthy flavors of Bajra Roti by serving it hot with a dollop of butter or alongside a spicy dal. Its slightly nutty taste and dense texture make it a satisfying alternative to wheat breads.
Bajra Khichdi
Yearning for a cozy, nutritious meal that’s a breeze to whip up? **Bajra Khichdi** is your go-to—packed with earthy flavors and a creamy texture that hugs your soul.
Ingredients
- 1 cup bajra (pearl millet), soaked overnight (for quicker cooking)
- 1/2 cup moong dal (split yellow lentils), rinsed (adds protein)
- 2 tbsp ghee (or any neutral oil, for richness)
- 1 tsp cumin seeds (toast for aroma)
- 1/2 tsp turmeric powder (for color and health)
- 1 green chili, slit (adjust to taste)
- 4 cups water (for desired consistency)
- Salt to taste (start with 1 tsp)
- Fresh cilantro, chopped (for garnish)
Instructions
- **Heat** ghee in a pressure cooker over medium heat. **Add** cumin seeds, let them sizzle for 30 seconds.
- **Stir in** soaked bajra and moong dal. **Toast** for 2 minutes until fragrant.
- **Add** turmeric, green chili, and salt. **Pour in** water, stir well.
- **Close** the lid, cook on high until 1 whistle, then simmer for 15 minutes. *Tip: For softer khichdi, add an extra cup of water.*
- **Let** the pressure release naturally. **Open**, fluff with a fork. *Tip: If too thick, add hot water and simmer for 5 minutes.*
- **Garnish** with cilantro before serving. *Tip: Serve with a dollop of ghee for extra flavor.*
**Savor** the creamy, comforting texture with a side of yogurt or pickle. Perfect for a lazy dinner or a hearty lunch, it’s a bowl of wholesome goodness.
Bajra Dosa
Ditch the usual breakfast routine with this gluten-free, protein-packed Bajra Dosa that’s crispy, delicious, and ready in minutes.
Ingredients
- 1 cup bajra (pearl millet) flour (for a nutty flavor)
- 1/4 cup rice flour (for extra crispiness)
- 1/2 tsp salt (adjust to taste)
- 1 1/2 cups water (or as needed for batter consistency)
- 1 tbsp oil (or any neutral oil for cooking)
Instructions
- In a large bowl, mix bajra flour, rice flour, and salt until well combined.
- Gradually add water to the dry ingredients, whisking continuously to avoid lumps, until the batter reaches a pourable consistency.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease with oil.
- Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion to form a dosa.
- Drizzle a few drops of oil around the edges and cook for 2-3 minutes until the bottom is golden and crispy.
- Flip the dosa carefully and cook for another 1-2 minutes until both sides are evenly cooked.
- Repeat with the remaining batter, greasing the skillet as needed between dosas.
Get ready to enjoy a dosa that’s irresistibly crispy on the outside and soft on the inside. Serve hot with your favorite chutney or sambar for a complete meal.
Bajra Upma
Forget boring breakfasts—this Bajra Upma is a game-changer. Packed with nutrients and flavor, it’s the ultimate morning fuel.
Ingredients
- 1 cup bajra (pearl millet) flour
- 2 cups water
- 1 tbsp ghee (or any neutral oil)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 green chili, finely chopped (adjust to taste)
- 1/2 inch ginger, grated
- 1/4 cup onions, finely chopped
- 1/4 cup carrots, finely chopped
- Salt to taste
- 1 tbsp lemon juice
- 2 tbsp cilantro, chopped
Instructions
- Heat ghee in a pan over medium heat.
- Add mustard seeds and cumin seeds. Wait until they crackle.
- Stir in green chili and ginger. Sauté for 30 seconds.
- Add onions and carrots. Cook until onions turn translucent, about 2 minutes.
- Mix in bajra flour. Roast for 2 minutes, stirring constantly to avoid lumps.
- Pour in water gradually, stirring continuously to prevent clumping.
- Add salt. Cook on low heat for 5 minutes, or until the mixture thickens.
- Turn off the heat. Stir in lemon juice and cilantro.
Get ready for a dish that’s hearty with a slight crunch from the veggies. Serve it hot with a dollop of yogurt or a side of pickle for an extra kick.
Bajra Pongal
Alright, let’s dive into this cozy, comforting dish that’s perfect for any time of the day. Bajra Pongal is a hearty, savory porridge that’s as nutritious as it is delicious.
Ingredients
- 1 cup bajra (pearl millet), soaked overnight
- 1/2 cup split yellow moong dal, rinsed
- 4 cups water
- 1 tbsp ghee (or any neutral oil)
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns, crushed
- 1/2 tsp grated ginger
- 1/4 tsp asafoetida (hing)
- Salt, adjust to taste
- 2 tbsp chopped cilantro, for garnish
Instructions
- In a pressure cooker, combine soaked bajra, moong dal, and water. Cook on high for 3 whistles, then simmer for 15 minutes. Tip: Soaking bajra reduces cooking time.
- Once pressure releases, open the cooker and mash the mixture lightly. Tip: For a smoother texture, blend half the mixture.
- In a pan, heat ghee over medium. Add cumin seeds, peppercorns, ginger, and asafoetida. Sauté for 30 seconds until fragrant.
- Pour the tempering over the mashed bajra-dal mixture. Stir well, add salt, and cook for 5 minutes on low heat. Tip: Stir occasionally to prevent sticking.
- Garnish with cilantro and serve hot. Mustard greens or a dollop of yogurt make great accompaniments.
Mash it up for a creamy texture or leave it chunky for a rustic feel. The peppery kick and earthy flavors make it a standout dish. Try topping with crispy fried onions for an extra crunch.
Bajra Kheer
Forget boring desserts—this Bajra Kheer is your new go-to for a creamy, dreamy treat that’s packed with flavor and super easy to whip up.
Ingredients
- 1 cup bajra (pearl millet) flour
- 4 cups whole milk (for extra creaminess)
- 1/2 cup sugar (adjust to sweetness preference)
- 1/4 tsp cardamom powder (or more for a stronger flavor)
- 2 tbsp ghee (clarified butter, for richness)
- A handful of chopped nuts (almonds, pistachios—your choice!)
- A pinch of saffron strands (soak in 1 tbsp warm milk for color and aroma)
Instructions
- Heat ghee in a heavy-bottomed pan over medium heat. Tip: Keep the heat medium to avoid burning the ghee.
- Add bajra flour to the pan. Roast for 4-5 minutes until aromatic, stirring constantly to prevent sticking.
- Slowly pour in milk, whisking continuously to avoid lumps. Tip: A whisk is your best friend here for a smooth texture.
- Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally.
- Add sugar and cardamom powder. Stir well until the sugar dissolves completely.
- Mix in the saffron-infused milk and chopped nuts. Cook for another 2 minutes.
- Remove from heat. Let it sit for 5 minutes to thicken slightly before serving.
Bajra Kheer is luxuriously thick with a nutty depth from the roasted flour. Serve it warm with a drizzle of honey or chilled for a refreshing twist.
Bajra Salad
Transform your salad game with this crunchy, nutty Bajra Salad—packed with textures and a breeze to whip up.
Ingredients
- 1 cup bajra (pearl millet), rinsed
- 2 cups water
- 1 tbsp olive oil (or any neutral oil)
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tbsp lemon juice (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 cup fresh cilantro, chopped
Instructions
- In a medium saucepan, combine bajra and water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 25 minutes or until bajra is tender and water is absorbed. Tip: Stir occasionally to prevent sticking.
- Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and let it cool to room temperature.
- In a large bowl, mix cooled bajra with olive oil, cucumber, cherry tomatoes, red onion, lemon juice, and salt. Tip: Add lemon juice gradually to balance the flavors.
- Toss gently to combine all ingredients. Tip: For best flavor, let the salad sit for 10 minutes before serving.
- Garnish with fresh cilantro before serving.
Perfectly chewy bajra pairs with crisp veggies for a refreshing bite. Serve it chilled or at room temperature for a light lunch or a side that steals the show.
Bajra Idli
Forget everything you know about idli—this bajra version is a game-changer. Packed with nutrients and gluten-free, it’s the ultimate breakfast upgrade.
Ingredients
- 1 cup bajra (pearl millet) flour (for a nutty flavor)
- 1/2 cup urad dal (split black lentils) (soaked for 4 hours)
- 1/4 tsp fenugreek seeds (for easy digestion)
- 1/2 tsp salt (adjust to taste)
- 1 cup water (or as needed for batter consistency)
- 1 tbsp coconut oil (or any neutral oil, for greasing)
Instructions
- Grind soaked urad dal and fenugreek seeds to a smooth paste using 1/2 cup water. Tip: Use a high-speed blender for best results.
- In a large bowl, mix bajra flour, salt, and the ground dal paste. Gradually add remaining water to form a thick batter. Tip: The batter should coat the back of a spoon.
- Cover and let ferment in a warm place for 8 hours or overnight. Tip: Fermentation is key for fluffy idlis.
- Grease idli molds with coconut oil and pour batter into each mold, filling 3/4 full.
- Steam in a preheated steamer at 212°F for 10-12 minutes. Tip: Insert a toothpick to check doneness—it should come out clean.
- Let cool for 2 minutes, then unmold using a spoon.
Hearty and wholesome, these bajra idlis boast a slightly earthy taste with a soft, spongy texture. Serve them hot with coconut chutney or a dollop of ghee for an extra indulgent twist.
Bajra Pancakes
Pancakes just got a healthy twist with bajra flour—gluten-free, packed with nutrients, and irresistibly fluffy. Perfect for a quick breakfast or a snack that keeps you full.
Ingredients
- 1 cup bajra flour (also known as pearl millet flour)
- 1/2 cup yogurt (use dairy-free for vegan option)
- 1/4 cup water (adjust for batter consistency)
- 1 tbsp sugar (or honey, adjust to taste)
- 1/2 tsp baking soda
- 1 tbsp ghee or butter (or any neutral oil)
- A pinch of salt
Instructions
- In a large bowl, mix bajra flour, yogurt, and water to form a smooth batter. Let it rest for 10 minutes to soften the flour.
- Add sugar, baking soda, and a pinch of salt to the batter. Mix well until all ingredients are fully incorporated.
- Heat a non-stick pan over medium heat (350°F) and brush with ghee or butter.
- Pour a ladleful of batter onto the pan. Cook for 2-3 minutes until bubbles form on the surface.
- Flip the pancake and cook for another 2 minutes until golden brown on both sides.
- Repeat with the remaining batter, adding more ghee or butter to the pan as needed.
Keep these pancakes warm in a low oven (200°F) if making a batch. They’re best served hot with a drizzle of honey or a side of fresh fruit for a sweet and earthy flavor combo.
Bajra Soup
Zesty and wholesome, this Bajra Soup is your next go-to for a cozy night in. Packed with nutrients and flavor, it’s a bowl of comfort that’s surprisingly easy to whip up.
Ingredients
- 1 cup bajra (pearl millet), rinsed
- 4 cups water, plus more as needed
- 1 tbsp ghee (or any neutral oil)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- Salt, to taste
- 1 tbsp lemon juice (adjust to taste)
- Fresh cilantro, chopped for garnish
Instructions
- In a large pot, heat ghee over medium heat until shimmering.
- Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Toss in the chopped onion and sauté until translucent, about 3 minutes.
- Stir in minced garlic and cook for another minute, ensuring it doesn’t burn.
- Add the rinsed bajra to the pot, followed by turmeric powder and salt. Stir well to combine.
- Pour in 4 cups of water, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the bajra is tender.
- Once cooked, stir in lemon juice. Adjust seasoning if necessary.
- Garnish with fresh cilantro before serving.
Great for those who love a hearty yet light soup, this Bajra Soup boasts a creamy texture with a nutty flavor. Serve it with a side of crusty bread or over steamed rice for an extra fulfilling meal.
Bajra Laddu
Snack on these bite-sized delights that pack a punch of energy and flavor—perfect for on-the-go munching or a quick sweet fix.
Ingredients
- 1 cup bajra (pearl millet) flour
- 1/2 cup jaggery, grated (adjust to sweetness preference)
- 1/4 cup ghee (clarified butter)
- 1/4 cup chopped nuts (almonds, cashews, or your choice)
- 1 tsp cardamom powder (for aroma)
- 2 tbsp water (as needed to bind)
Instructions
- Heat a pan over medium heat and dry roast the bajra flour for 5-7 minutes until aromatic. Tip: Stir constantly to avoid burning.
- Add ghee to the pan and mix well with the flour, cooking for another 2 minutes until well combined.
- Stir in grated jaggery, mixing until it melts and blends seamlessly with the flour mixture. Tip: Lower heat if jaggery starts to stick.
- Add cardamom powder and chopped nuts, mixing thoroughly to distribute evenly throughout the mixture.
- Remove from heat and let cool slightly. Gradually add water, a tablespoon at a time, until the mixture binds together easily. Tip: The mixture should hold shape when pressed.
- While still warm, take small portions of the mixture and roll into tight, round laddus. Allow to cool completely before serving.
Unwrap the rustic charm of these laddus, where the nutty bajra meets the deep sweetness of jaggery. Serve them as a power-packed snack or crumble over yogurt for a textured dessert twist.
Bajra Halwa
This winter, warm up with Bajra Halwa—a rich, nutty dessert that’s surprisingly simple to whip up. Think creamy, comforting, and packed with flavor.
Ingredients
- 1 cup bajra (pearl millet) flour
- 1/2 cup ghee (clarified butter)
- 1 cup sugar (adjust to sweetness preference)
- 2 cups water
- 1/2 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, cashews—your pick!)
- A pinch of saffron strands (soak in 1 tbsp warm milk for extra aroma)
Instructions
- Heat ghee in a heavy-bottomed pan over medium heat (350°F) until melted.
- Add bajra flour to the ghee. Roast for 10-12 minutes, stirring constantly, until aromatic and golden brown.
- Meanwhile, boil water in a separate pot. Keep it hot.
- Slowly pour the hot water into the roasted flour, stirring continuously to avoid lumps.
- Add sugar, cardamom powder, and saffron milk. Mix well.
- Cook on low heat (300°F) for 15-20 minutes, stirring occasionally, until the halwa thickens and leaves the sides of the pan.
- Garnish with chopped nuts and serve warm.
Serve this halwa warm for a melt-in-your-mouth texture, or chill it for a firmer bite. Either way, the nutty sweetness and aromatic cardamom make it a hit.
Bajra Cookies
Packed with nutrients and flavor, these Bajra Cookies are your next guilt-free snack obsession. Perfectly crunchy and subtly sweet, they’re a game-changer for your tea time.
Ingredients
- 1 cup bajra flour (for a gluten-free option)
- 1/2 cup jaggery powder (adjust to taste)
- 1/4 cup ghee, melted (or any neutral oil)
- 1/4 tsp cardamom powder (for a fragrant touch)
- 2 tbsp milk (dairy or plant-based, as needed)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large bowl, mix 1 cup bajra flour and 1/2 cup jaggery powder until well combined.
- Add 1/4 cup melted ghee to the dry ingredients and mix until the mixture resembles coarse crumbs.
- Sprinkle in 1/4 tsp cardamom powder for flavor, mixing evenly.
- Gradually add 2 tbsp milk, one tablespoon at a time, until the dough comes together without being sticky.
- Roll small portions of the dough into balls, then flatten them slightly on the prepared tray.
- Bake for 15-18 minutes or until the edges turn golden brown. Tip: Rotate the tray halfway for even baking.
- Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. Tip: They firm up as they cool.
- Store in an airtight container to maintain crispness. Tip: Add a slice of bread to keep them soft longer.
Outrageously crunchy with a hint of caramel from the jaggery, these cookies pair wonderfully with a cup of chai. Try crumbling them over yogurt for a textured dessert twist.
Bajra Bread
Rethink your bread game with this nutty, hearty Bajra Bread—gluten-free, packed with nutrients, and irresistibly rustic.
Ingredients
- 2 cups bajra (pearl millet) flour (for a finer texture, sift it)
- 1 cup warm water (about 110°F, perfect for activating yeast)
- 1 tbsp active dry yeast (or 1 packet for quick rise)
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil (or any neutral oil)
- 1 tbsp honey (or sugar, to feed the yeast)
Instructions
- In a large bowl, dissolve honey in warm water. Sprinkle yeast over the top and let sit for 5 minutes until frothy.
- Stir in bajra flour, salt, and olive oil. Mix until a sticky dough forms.
- Cover the bowl with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 375°F. Lightly grease a loaf pan or line with parchment paper.
- Transfer dough to the prepared pan, smoothing the top with wet fingers to prevent sticking.
- Bake for 30-35 minutes, until the top is golden and the loaf sounds hollow when tapped.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Unleash this bread’s potential by toasting slices for a crunchy exterior or serving warm with a drizzle of honey. Its dense, moist crumb and earthy flavor make it a standout for sandwiches or as a side to spicy stews.
Bajra Cake
Unlock the secret to a gluten-free delight with this Bajra Cake recipe—nutty, moist, and utterly irresistible.
Ingredients
- 1 cup bajra flour (also known as pearl millet flour)
- 1/2 cup jaggery, grated (or substitute with brown sugar for a different flavor profile)
- 1/4 cup ghee, melted (or any neutral oil for a lighter version)
- 1/2 cup yogurt (use thick, full-fat for best results)
- 1 tsp baking soda (ensure it’s fresh for a good rise)
- 1/2 tsp cardamom powder (adjust to taste)
- A pinch of salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 6-inch cake pan with ghee or line it with parchment paper.
- In a large bowl, whisk together bajra flour, jaggery, and melted ghee until well combined.
- Add yogurt to the mixture and stir until smooth. Tip: The batter should be thick but pourable; adjust with a little water if necessary.
- Sprinkle baking soda, cardamom powder, and salt over the batter. Fold gently to incorporate without overmixing.
- Pour the batter into the prepared pan and tap lightly to remove air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This step ensures the cake sets properly and eases removal.
Fluffy with a slight crumb, this Bajra Cake boasts a rich, earthy sweetness perfect with a dollop of cream or a drizzle of honey. Serve it warm for a comforting treat or chilled for a refreshing twist.
Bajra Porridge
Hungry for a breakfast that’s both hearty and healthy? **Bajra Porridge** is your go-to—packed with nutrients and ready in minutes.
Ingredients
- 1 cup bajra (pearl millet) flour
- 4 cups water (adjust for thickness)
- 1/2 tsp salt (adjust to taste)
- 2 tbsp honey or maple syrup (for sweetness)
- 1/2 tsp cardamom powder (for aroma)
- 1 tbsp ghee or butter (for richness)
Instructions
- Heat a pan on medium and dry roast the bajra flour for 2 minutes until fragrant.
- Add water gradually, stirring continuously to avoid lumps.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer for 10 minutes, stirring occasionally to prevent sticking.
- Add salt, cardamom powder, and ghee. Mix well.
- Cook for another 5 minutes until the porridge thickens to your liking.
- Remove from heat and sweeten with honey or maple syrup.
Light, fluffy, and subtly sweet, this porridge is a cozy morning hug. Top with fresh fruits or nuts for extra crunch.
Bajra Burger
Transform your burger game with this Bajra Burger—nutty, hearty, and utterly satisfying. Try it once, and it’ll steal the spotlight at your next BBQ.
Ingredients
- 1 cup bajra (pearl millet) flour (for a gluten-free twist)
- 1/2 cup warm water (adjust as needed for dough consistency)
- 1 tsp salt (enhances the bajra’s natural flavors)
- 1 tbsp olive oil (or any neutral oil for greasing)
- 4 burger buns (toasted for extra crunch)
- 1/2 cup chickpeas, mashed (for binding and protein)
- 1 tsp cumin powder (adds a warm, earthy note)
- 1/2 tsp chili powder (adjust to spice preference)
- 1 tbsp lemon juice (brightens up the patty)
- 2 tbsp cilantro, chopped (for freshness)
- 1 avocado, sliced (creamy texture contrast)
- 4 lettuce leaves (crisp and fresh)
Instructions
- In a large bowl, mix bajra flour, salt, and cumin powder. Gradually add warm water to form a soft dough. Tip: The dough should be pliable but not sticky.
- Divide the dough into 4 equal parts. Shape each into a patty, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
- Heat olive oil in a pan over medium heat. Cook patties for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan for even cooking.
- In a separate bowl, combine mashed chickpeas, chili powder, lemon juice, and cilantro. Mix well.
- Toast the burger buns lightly for 1-2 minutes until crisp.
- Assemble the burger: layer lettuce, bajra patty, chickpea mixture, and avocado slices on the bun.
Now, the Bajra Burger boasts a crispy exterior with a soft, flavorful center. Serve it with a side of sweet potato fries for a meal that’s both nutritious and indulgent.
Bajra Pizza
Craving pizza but want a gluten-free twist? This Bajra Pizza swaps traditional dough for a nutty, millet-based crust that’s crispy on the outside, tender inside.
Ingredients
- 1 cup bajra (pearl millet) flour (for a gluten-free base)
- 1/2 cup warm water (adjust as needed for dough consistency)
- 1 tbsp olive oil (or any neutral oil)
- 1/2 tsp salt (adjust to taste)
- 1/2 cup tomato sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese (or dairy-free alternative)
- 1/4 cup sliced bell peppers (any color)
- 1/4 cup sliced onions (red or white)
- 1 tsp dried oregano (or fresh, for garnish)
Instructions
- Preheat your oven to 425°F (220°C) to ensure a crispy crust.
- In a bowl, mix bajra flour, warm water, olive oil, and salt to form a soft dough. Tip: Let it rest for 10 minutes for easier handling.
- Roll the dough into a thin circle on a parchment-lined tray. Tip: Wet your hands to prevent sticking.
- Bake the crust for 10 minutes until slightly firm. This pre-baking prevents sogginess.
- Spread tomato sauce evenly over the crust, leaving a small border for the edges.
- Sprinkle mozzarella cheese, then top with bell peppers and onions. Tip: Add toppings sparingly to keep the crust crisp.
- Bake for another 12-15 minutes until the cheese melts and bubbles.
- Garnish with oregano before slicing. Serve hot for the best texture and flavor.
Outrageously crispy with a hearty, nutty flavor, this Bajra Pizza is a game-changer. Try drizzling with chili oil for an extra kick or serving with a side of fresh arugula salad.
Conclusion
Packed with nutrition and flavor, these 18 bajra recipes are a must-try for anyone looking to add healthy grains to their diet. From comforting porridges to savory pancakes, there’s something for every taste. We’d love to hear which recipe you enjoyed the most—drop a comment below! Don’t forget to share this roundup on Pinterest to spread the goodness of bajra. Happy cooking!
