Atta & Flour

Bajra (Millet) Atta

Long before wheat became the everyday staple across most Indian kitchens, Bajra was already feeding families through the harshest, driest seasons — a hardy grain that thrived where little else could grow, especially across Rajasthan’s own soil.

Over time, much of what we eat shifted toward grains bred for higher yield, faster growth and industrial processing — often at the cost of the grain’s natural integrity. Bajra stayed largely untouched by that shift, and remains close to how it always was.

At Mumakhi Organics, we grow our Bajra through cow-based organic farming — nourished with cow-dung manure and nutrient-rich vermicompost, with no synthetic chemicals anywhere in the field.

After harvest, every grain is carefully stone-ground at low RPM using a traditional chakki. This gentle, cold-processing (30–35°C) keeps the natural bran, germ, fibre, oils, aroma and nutrition intact — nothing lost to heat, nothing rushed for speed.

A hardy grain. Living soil. Honest nutrition.

Why Our Bajra Is Different

• A traditional grain, deeply rooted in Rajasthan’s own farming heritage
• Grown through cow-based organic farming — cow-dung manure and vermicompost, no synthetic chemicals
• Stone-ground at low RPM on a traditional chakki
• Cold-processed at 30–35°C to preserve bran, germ, fibre, oils, aroma and nutrition