bajra - Millet Revival Project

0 min

Snacks and Appetisers

Gur Aur Bajre ki Meethi Roti

Rajat Mendhi

Traditionally prepared during winters in Punjab, the Meethi Roti is—unlike what its name suggests—more firm and rustic, baked like a tava bread. Toasted with spices such as fennel, green cardamom, black cardamom, nutmeg, and black pepper, these rotis fill the heart and hearth with warmth.

0 min

Snacks and Appetisers

Bajra Cutlets

Urvashi Swami

Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.

0 min

Bajre Ki Kees

Rajat Mendhi

Traditionally made with fresh corn kernels, this rendition of the bhutte ka kees uses bajra instead.

0 min

Main Course

Bajra Khichdi

Urvashi Swami

A bowl of hot khichdi almost always spells comfort. Here, the rice is substituted with bajra (pearl millet), making for an ideal one-pot meal.

0 min

Main Course

Mixed Millet Rotla

Neeta Ritesh Shah

Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.

0 min

Snacks and Appetisers

Bajri Methi Gota

Hetal Chheda

The Bajri Methi Gota made with pearl millet flour, methi leaves and spices is a simple but flavorful pakoda that's popular in the Kathiawad region of Gujarat.

9 min

From the Fields

A New Appetite for the Old Grain

Sharanya Deepak

As millets enter the culinary imaginations of urban dwellers, we must centre the land on which it grows, and the people who have preserved it.

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