Quick answer: Bajra (pearl millet) is a naturally gluten-free, drought-tolerant grain with a nutty flavour, traditionally associated with winter cooking in North and West India. It's rich in iron, magnesium, and phosphorus, and is best known as the base of bajra roti.
Bajra, or pearl millet, is one of the most heat- and drought-tolerant grains grown in India, particularly popular in Rajasthan, Gujarat, and Maharashtra. It has a coarser texture and nuttier flavour than both wheat and jowar.
Bajra is traditionally associated with winter cooking across North and West India — its warming quality made bajra roti a cold-weather staple, though it's eaten year-round today. It's naturally rich in iron, magnesium, and phosphorus.
Bajra is best known for bhakri, worked with hot water and patted by hand rather than rolled, since — like jowar — it has no gluten. It also works for multigrain rotis, thalipeeth, chillas, cookies, and porridge.
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