Bajara ka paratha or Bajra ki roti is Rajasthani in origin.  Bajara is the Hindi word for Pearl Millet. Bajara is very popular in Northern region of India and it is eaten during winter season. Bajara kheer and bajara churma are one of the popular dishes made with bajara (pearl millet). Bajara paratha is made with bajara flour and to perk up the flavor spices are added to the flour when making the dough. I add bajara flour with some wheat flour and one mashed potato so that bajara paratha is become soft and tasty and handle very easily. This way of make paratha is very easy.You can eat bajara paratha in breakfast and as well as add in your loved once lunch box also.  North Indians love to eat bajra ka paratha with fresh homemade butter.

Video recipe of bajara paratha

Preparation time- 10 min.

Cooking time- 10 min

Serve- 3 person

Cuisine- North Indian



2 cup of bajara flour

1 boiled potato

1 /2 cup of wheat flour

Salt to taste

2 tspn desi ghee

1 tspn chilli flaks

2-3 chopped green chilli

1 tspn ginger- garlic paste

½ tspn ajwain

Dhaniya patti

Desi ghee for roasting paratha



Take a big thali or bowl add 2 cup of bajra flour, ½ cup wheat flour, ajwain, chilli flaks, ginger garlic paste.

Green chili and mashed potato.


Add chopped coriander leaves mix well and add gradually water and knead soft dough.

Keep dough rest for 5 min

Take a small portion of dough roll like paratha with help of rolling pin.

Heat tawa and add paratha and roast on medium flame.

Apply desi ghee and flip over another sides and apply more ghee.

Roast paratha till crisp.

Serve hot with pickle chutney and curd.

My latest recipe of bajara flour

 Bajra Raab