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Bajra is the epitome of Indian cuisine, especially when it comes to Rajasthani cuisine. Bajra or pearl millet has immense varieties from roti to churma, ragda to halwa, and many more. Rajasthani thali has a traditional bati churma made from bajra flour, dipped in jaggery and ghee. Although you tasted bajra roti with dal or achar, indeed, you may have skipped these two exotic delicacies made with bajra flour. So here, all you need to know is how to make healthy yummy bajra dishes at home.
Mixed Bajra Vegetable Uttapam
Uttapam is usually made with rice or chickpea flour. This bajra uttapam has a unique flavour, crispy texture, bundle of fibre and iron.
Ingredients:
- 1 cup bajra flour
- ½ cup curd
- Pinch of baking soda
- Water, as required
- ½ tsp mustard seeds
- 4-5 curry leaves
- 1 onion (finely chopped)
- ½ cup capsicum, cabbage, mushroom (finely chopped)
- 2-3 green chillies (finely chopped)
- 1 tomato (finely chopped)
- Crumble paneer (optional)
- Salt, as required
- Oil, as required
Procedure:
- Take a deep bowl, add bajra flour, dahi, salt, baking powder along with water. Make a thick paste just similar to uttapam. Keep aside 10-12 minutes for resting.
- Now take a small pan, heat some 2-3 tbsp oil, add mustard seeds and curry leaves into it, lightly crackle them for seconds and pour this tadka on the bajra mixture. Mix well and prepare to heat the non-stick tawa to make crispy uttapams.
- Once the tawa is hot enough, spread the batter and sprinkle the chopped veggies over it. Drizzle some oil and gently tap the veggies.
- Cook from both sides, make it crispy. Once it is done, transfer your serving plate.
Enjoy your bajra uttapam with dahi, green or red chutney.
Bajra Paneer Cutlets
Bajra cutlets are delicious snacks you can make during winter. Ingredients like paneer, onion, potato make these culets moist and soft.
Ingredients:
- 1 cup bajra flour
- 2 boiled potatoes
- 1 cup paneer
- 1 tbsp cornflour
- 1 tsp roasted cumin seeds
- 1 tsp red chilli powder
- Salt, as per taste
- 2-3 green chilli (finely chopped)
- Freshly chopped coriander
Procedure:
- Add all the above ingredients and nicely mash them in a bowl.
- Convert this like a dough, don’t add much water; pour little by little if you need to add water.
- Now heat the pan; you can also deep fry or shallow fry them.
- Rub the oil on your hands, take a small portion of a ball from the dough, and flatten them into a cutlet shape.
- One by one, slip them into hot oil, fry from both sides. Make the outer crispy on the medium flame.
- Once they are done, transfer on the kitchen paper towel.
Your bajra cutlets are ready; serve them with dip or green mint chutney.
