A winter staple from Gujarat and Rajasthan — warming, mineral-rich, and naturally gluten-free. Traditionally eaten with white butter, jaggery, or garlic chutney.

Store staples used: Bajra (Pearl Millet) Flour

Serves 2 · 25 minutes

Ingredients

• 1½ cups bajra flour
• Warm water, as needed
• ½ tsp salt
• Ghee, to serve

Method

1. Mix the flour and salt. Add warm water little by little, kneading into a soft, pliable dough. Bajra has no gluten, so knead firmly and keep the dough warm.
2. Divide into balls. Pat each flat between your palms (or press on parchment) into a ½ cm thick round.
3. Cook on a hot tawa, flip once bubbles form, then finish directly over the flame until it puffs.
4. Smear with ghee and serve hot with jaggery or garlic-chilli chutney.

Ayurvedic note: Bajra is heating and grounding — ideal for cold months and vata-pacifying diets.