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  • Premium Bajra Atta High-Fibre Millet Flour - bajra atta - Buy Online at MOHAN KARYANA STORE

Premium Bajra Atta High-Fibre Millet Flour

Bajra atta


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This premium bajra atta is stone-ground from carefully selected pearl millet grains to retain natural fibre, protein and micronutrients. Ideal for families seeking healthier flour options, it supports digestion, sustained energy and heart-friendly meals every day. Use it for bajra rotis, parathas, khichdi and multigrain blends to boost overall bajra atta nutrition at home. Suitable for all ages, especially those mindful of weight, sugar levels and stamina, it fits perfectly into traditional and modern Indian recipes. Sourced and packed with care at C O MOHAN KARYANA STORE VPO RAKHRA TEH AND DISTT PATIALA, this flour delivers authentic taste, aroma and reliable quality in every fresh pack you buy.

Stone-ground from 100% pure pearl millet grains
Rich in fibre for better digestion and satiety
Good plant-based source of protein and iron
Helps support heart health and steady energy
Ideal for soft rotis, parathas and khichdi
Great for multigrain mixes and healthy baking

Take required bajra atta in a bowl. Add a pinch of salt if desired. Gradually mix in warm water while stirring. Knead into a soft, smooth dough. Rest covered for 10–15 minutes. Shape small balls, roll gently, and cook on a hot tawa until brown spots appear on both sides.

Bajra atta in English is called pearl millet flour. It is made by grinding dried pearl millet grains into a fine or slightly coarse powder. This gluten-free flour is commonly used in India for making rotis, bhakri and other bajra atta recipes because of its rich fibre and nutrition.

Bajra atta is flour made from pearl millet, a traditional Indian grain. It is naturally gluten-free, high in fibre and a good source of plant protein, iron and essential minerals. People use bajra atta to make rotis, khichdi and other dishes for better daily nutrition and satiety.

Bajra atta is made from whole bajra, also known as pearl millet. The cleaned grains are dried and then stone-ground or machine-milled into flour. Because the bran and germ are usually retained, bajra atta benefits include higher fibre, better bajra atta nutrition and a mildly nutty flavour in recipes.

To knead bajra atta, place the flour in a bowl, add salt if needed and slowly pour warm water. Mix with fingers, pressing gently to form a dough. Bajra dough can crack, so keep it slightly soft and knead in small portions. Rest it briefly, then shape and roll rotis carefully.

To make bajra atta roti, knead bajra atta with warm water and a little salt into a soft dough. Divide into small balls, flatten gently and roll between plastic sheets or with light pressure. Cook on a hot tawa, pressing edges, until brown spots appear, then flip and cook until done.
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