When the chill of winter arrives, our bodies crave warmth and nourishment. Bajra, or pearl millet, has been a trusted grain for centuries, celebrated for its ability to generate heat and provide lasting energy. Rich in fibre, protein, and essential minerals, bajra is a powerhouse of nutrition that supports digestion and strengthens immunity during cold months. You've probably enjoyed bajra parathas or even bajra rotis before, but have you ever tried a traditional Rajasthani preparation that takes this humble grain to a whole new level? Introducing: Bajra Sogra. This winter favourite is rustic, wholesome and bursting with earthy flavours that make every bite unforgettable.
Also Read: Why Bajra Roti Works So Well In Winter And How To Add It To Your Diet
What Is Rajasthani Bajra Sogra?
Bajra sogra is a traditional Rajasthani flatbread made from bajra (pearl millet) flour. It is typically cooked on a clay griddle or tawa and served hot with ghee. Known for its earthy flavour and dense texture, it is a winter favourite because bajra naturally generates warmth in the body.
Is Rajasthani Bajra Sogra Healthy?
Yes, bajra sogra is highly nutritious. Bajra is rich in fibre, protein, and essential minerals like iron and magnesium. It aids digestion, supports heart health, and helps maintain energy levels during cold weather. Its complex carbohydrates also keep you fuller for longer.
Can Diabetics Have Rajasthani Bajra Sogra?
Absolutely. Bajra has a low glycaemic index, which means it releases sugar slowly into the bloodstream. This makes bajra sogra a suitable choice for diabetics when consumed in moderation and paired with healthy sides.
What To Serve With Rajasthani Bajra Sogra?
Bajra sogra tastes best with a dollop of ghee and jaggery on the side. It also pairs beautifully with spicy Rajasthani curries like laal maas or ker sangri. For a lighter option, serve it with curd or any pickle of your choice.
How To Make Rajasthani Bajra Sogra | Bajra Sogra Recipe
Ingredients:
2 cups bajra (pearl millet) flour
Warm water (as needed)
Salt to taste
Ghee for serving
Method:
1. In a bowl, mix bajra flour and salt. Gradually add warm water and knead into a firm dough.
2. Divide the dough into equal portions and shape into thick discs.
3. Heat a tawa and cook the discs on medium flame, pressing gently so they cook evenly.
4. Flip and cook until both sides are golden brown and cooked through.
5. Serve hot with ghee and your favourite accompaniments.
Tips To Make Perfect Rajasthani Bajra Sogra
1. Knead With Warm Water
Bajra flour is gluten-free, so it doesn't bind easily. Use warm water to knead the dough slowly in small portions. This helps the flour absorb moisture and makes the dough pliable.
2. Pat Instead Of Rolling
Instead of rolling with a pin, pat the dough with your hands on a flat surface or between palms. Bajra dough tends to crack if rolled, so gentle patting ensures even thickness without breaking.
Also Read: How To Make Bajra Cheela: A Wholesome Winter Delight That Offers Many Health Benefits
3. Cook On Low Flame & Press
Cook the sogra on a low flame and keep pressing it gently with a spatula while cooking. This helps it puff slightly and cook evenly without burning.
Bajra sogra is not just any flatbread, it's a winter classic that combines taste and health in the most comforting way.