From Mill to Meal: The Journey of Freshly Milled Bajra Aata and the Delight of Sogra

From Mill to Meal: The Journey of Freshly Milled Bajra Aata and the Delight of Sogra

From Mill to Meal: The Journey of Freshly Milled Bajra Aata and the Delight of Sogra

As the owner of Chakkiwalle, a traditional stone mill that has stood the test of time in the heart of Rajasthan, I am often asked about the secrets behind our freshly milled bajra aata and its quintessential culinary preparation, Sogra. Today, I am excited to share with you the journey of this humble grain from mill to meal, and how it transforms into a delectable Rajasthani delicacy.

The Humble Beginning: Bajra – Pearl Millet

Bajra, also known as pearl millet, is one of the oldest cultivated grains. Its resilience and ability to thrive in arid conditions make it a staple in Rajasthan. Rich in nutrients and high in fiber, bajra is a powerhouse of health benefits. At Chakkiwalle, we take pride in selecting the finest quality bajra grains to ensure that every batch of bajra aata we mill is packed with freshness and nutrition.

The Traditional Milling Process

Our milling process at Chakkiwalle is a blend of tradition and meticulous care. The grains are first cleaned to remove any impurities. They are then ground between large, circular stones powered by hand or a simple motor. This slow, deliberate grinding process ensures that the flour retains its natural oils and nutrients, which are often lost in high-speed commercial milling. The result is a finely textured, aromatic bajra aata that exudes a distinct earthy flavor – a true testament to its authenticity and quality.

 From Flour to Feast: Making Sogra


Mixing the Dough: In a large bowl, mix the bajra aata with a pinch of salt. Gradually add warm water and knead the mixture into a firm dough. Bajra flour is gluten-free, so the dough will be slightly crumbly but should hold together when pressed.prepare the ball out of dough,flatten it slightly and then use your hands to pat it into a round, flat bread, about 1/4 inch thick. If the dough sticks to your hands, wet your fingers slightly.

Cooking: Heat a tawa (griddle) on medium heat. Carefully place the shaped bread on the hot tawa. Cook for 2-3 minutes on one side until you see small bubbles forming on the surface. Flip it over and cook the other side. Once both sides are cooked, use tongs to hold the bread and place it directly on the flame for a few seconds to puff it up. This step can be skipped if you prefer not to use an open flame.

Serving: Once cooked, spread a generous amount of ghee over the hot Sogra. Serve immediately with your choice of sides – traditionally, it pairs wonderfully with garlic chutney, a dollop of homemade white butter, or a spicy curry.

At Chakkiwalle, we are dedicated to preserving the traditional milling techniques that have been passed down through generations. Our freshly milled bajra aata is not just an ingredient; it’s a connection to our heritage and a promise of quality and authenticity. We invite you to experience this journey from mill to meal and savor the timeless delight of Sogra in your own kitchen.

Thank you for being a part of our story. Enjoy the flavors of Rajasthan, and may your meals be filled with joy and tradition.

Warm regards,


Owner, Chakkiwalle

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