Bajri/Bajra is also known as Pearl Millet, widely grown in India and parts of Africa. It has a strong nutty aroma and a very slightly bittersweet aftertaste. It is considered to be higher in protein than rice, oats and corn.
Bajri/Bajra flour has less adhesive strength which makes it difficult to make roti, and is usually mixed with Chapati flour to make roties. Bajra roties goes well with sarson ka saag, any vegetable curry or lentils (Dals). Bajri flour is also mixed with rice flour to make Puttu, a south Indian steamed rice cake.
