🌾 50:50 Bajra-Makki Aata: Stone-Milled Pearl Millet & Corn Flour

Our Bajra-Makki Aata is a deliberate 50:50 blend of desi small-grain Bajra (Pearl Millet) and native Makki (Corn) 🌽- crafted for households that value functional nutrition, provenance, and gentle processing over convenience. This is not a shortcut flour; it is a balanced, slow-food staple made from organically grown grains and milled with restraint.

📖 What Is Special About Out 50:50 Bajra-Makki Aata?

This flour begins at the grain, not at the mill.

• 🌾 Desi Bajri (Pearl Millet): Naturally compact, dense, and mineral-forward and grown in arid regions of Rajasthan. Preferred for its robust flavor, higher fiber density, and slower carbohydrate release compared to hybrid millets.
• 🌽 Native Makki (Corn): Grown in Himachal Pradesh’s hill ecology. Cooler nights and clean mountain water yield firmer kernels with a subtly sweet profile, ideal for stone milling.
• 🪨 Low-RPM, River Water-driven Stone Mill: Minimizes frictional heat, preserving natural oils, fiber structure, and aroma, attributes often lost in high-speed commercial grinding.

The result: a flour with body, warmth, and balance, perfect for rotis, bhakris, and winter-forward meals. It delivers satiety without heaviness and flavor without refinement.

📊 Flour Profile

💪 Health Highlights

• 🌿 High Dietary Fiber: Supports digestion & fullness
• ⚡ Complex Carbohydrates: Provide slow, steady energy release
• 🌱 Naturally Gluten-free Grains*: Suitable for non-wheat rotations
• 🛡️ Mineral Density (Iron, Magnesium): Daily micronutrient support
• ❄️ Low-heat Milling: Better nutrient retention

👉 Bajra is traditionally recognized for its warming properties in winter diets, while Makki is prized for pairing with sarson ka saag in North Indian cuisine.

🍴 Suggested Uses

• Winter Rotis / Bhakris: With ghee or cultured butter 🧈
• Steamed Flatbreads: For softer texture
• Savory Pancakes: With onions, greens, and spices 🥗
• Traditional Pairings: Sarson saag, seasonal sabzis, or slow-cooked dals 🍲

🌍 Sustainability & Service Promise

• 100% organic grains, farm-traceable 🌱
• Native, non-hybrid varieties
• Water-driven, low-RPM stone milling
• No bleaching, refining, or fortification
• Packed fresh in small batches

📌 Interesting Insight

Most commercial millet flours are milled separately and blended post-grinding. Milling Bajra and Makki together at low RPM allows the grains to temper each other naturally, producing a flour that binds better and cooks more evenly - an old technique rarely used today due to time and cost.