Bajra Sogra
A rustic Rajasthani flatbread made with pearl millet flour, lightly spiced and cooked on a griddle until golden. Crisp on the outside, soft inside, it pairs wonderfully with jaggery, garlic chutney, or a bowl of hot dal for a hearty winter meal.
For 4 servings
- prep · ~3 min
Prepare the dough ingredients.
Finely chop the onion, green chilies, and fresh coriander leaves. Set aside.
- mix · ~7 min
Make the bajra dough.
1.In a large mixing bowl, combine bajra flour, chopped onion, green chili, coriander, carom seeds, red chili powder, turmeric, salt, and 2 tablespoons oil.2.Mix everything well with your fingers until the oil is evenly distributed.3.Gradually add warm water, a little at a time, and knead into a firm yet pliable dough.4.Cover and let the dough rest for 5 minutes.TIPWarm water helps bind the gluten-free bajra flour. Add water slowly; the dough should not be sticky. - prep · ~2 min
Divide and shape the dough balls.
Divide the dough into 8 equal portions. Roll each portion between your palms into a smooth ball.
- prep · ~5 min
Roll out the sogras.
1.Place a dough ball on a sheet of greased plastic wrap or a lightly oiled surface.2.Gently pat and press the dough with your fingers to flatten it into a circle about 4-5 inches in diameter.3.Aim for an even thickness of roughly a quarter inch. Use a rolling pin gently if preferred, but hand-pressing is traditional.TIPBajra dough is delicate and cracks easily. Rolling between greased plastic sheets or patting with wet hands prevents breakage. - fry · ~8 min
Cook the sogras on a hot tawa.
1.Heat a tawa or flat griddle over medium heat until hot.2.Carefully transfer the flattened dough onto the hot tawa.3.Cook for about 2 minutes, until the underside has light brown spots.4.Flip the sogra and drizzle a few drops of oil around the edges and on top.5.Press gently with a spatula and cook for another 2 minutes until both sides are crisp and golden brown with darker spots.TIPKeep the heat at medium. Too high, and the sogra burns on the outside while staying raw inside. A well-cooked sogra sounds slightly hollow when tapped. - serve
Serve hot off the tawa.
Remove from the tawa and serve immediately. Sogras are best enjoyed hot, right off the griddle.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use warm water when kneading bajra flour; it helps bind the gluten-free dough and prevents cracking.
- 2Rest the dough for at least 5 minutes after kneading; this hydrates the millet flour and makes it more pliable.
- 3To shape sogras without cracks, pat them between two sheets of greased plastic wrap or use slightly wet palms.
- 4Cook on medium heat: too high will burn the outside while the inside stays raw; the sogra should sound hollow when tapped.
- 5Drizzle a few drops of oil around the edges after flipping; this creates a crisp, golden crust on both sides.
- 6Serve immediately off the tawa; sogras lose their crisp texture quickly and are best enjoyed hot.
- 7To reheat leftover sogras, warm them on a dry tawa for a minute on each side; avoid microwaving as it turns them chewy.
Adapt it for your goals.
Garlic-cumin sogra
Add 1 teaspoon of crushed garlic and ½ teaspoon of cumin seeds to the dough for a more pungent, warming flavor. Perfect with yogurt or pickle.
methi (fenugreek) sograMethi (fenugreek) sogra
Mix in 2 tablespoons of dried fenugreek leaves (kasuri methi) with the flour. The slight bitterness balances the sweetness of jaggery or chutney.
vegan + no oilVegan + no-oil
Skip the 2 tbsp oil in the dough and use a non-stick tawa with only a spray of oil for cooking. The sogra will be slightly denser but still delicious.
stuffed sograStuffed sogra
Place a spoonful of spiced mashed potato or crumbled paneer in the center of the flattened dough, then seal and pat out again. Makes a hearty meal.
Why this is on our healthy list.
Rich in Iron
Pearl millet is a good source of iron, which supports healthy blood oxygen transport and energy levels — especially beneficial for vegetarians.
High in Fiber
Bajra flour is packed with dietary fiber, aiding digestion and promoting a feeling of fullness — great for weight management.
Gluten-Free
This flatbread is naturally gluten-free, making it a safe and nutritious option for those with celiac disease or gluten sensitivity.
Supports Winter Immunity
The combination of carom seeds (ajwain) and turmeric offers antimicrobial and anti-inflammatory properties, traditionally used in Rajasthani cuisine to ward off winter ailments.
Frequently asked questions
Bajra flour lacks gluten, so it's less elastic. To prevent cracks, make sure you knead with warm water and let the dough rest for 5 minutes. Also, pat the dough between greased plastic sheets or use wet hands.
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