Bajra Khichda- Pakode Ki Kadhi- Til Wale Aloo

Bajra Khichda- Pakode Ki Kadhi- Til Wale Aloo

Being from the marwari roots, bajra dishes are staple at our home. One such healthy and delicious meal is this one. This Indian millet is full of fibre and essential nutrients.

How to make it –

Bajra Khichda

Rinse well 3/4 cup broken bajra (it’s readily available in any grocery store) and 1/4 cup yellow moong dal and soak them overnight together.

Discard the water in which it was soaked the next morning.

In a pressure cooker, heat 3 tbsps ghee and sizzle 1.5 tsps cumin seeds. Add 1/3 cup green peas and sauté for 1 min. Add in the soaked bajra and dal. Sauté for 2-3 mins. Add 4 cups of water, salt to taste and 1/2 tsp turmeric powder. Pressure cook to upto 4 whistles on medium low flame.

Switch off the flame and let the steam release naturally.

Transfer it to a bowl and garnish with dollops of ghee.

Kadhi Pakoda

For pyaaz ke pakode –

In a bowl mix together –  1/2 cup sliced onions, 4 tbsps gram flour/besan, 3 tbsps rice flour, salt to taste, 2 tbsps chopped coriander leaves, 1 tsp cumin seeds, 1/2 tsp fennel seeds, 1/4 tsp carom seeds, 1/4 tsp nigella seeds, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 2-3 finely chopped green chillies, 1/2 tsp amchur powder and 3 tbsps water. Mix it into a semi thick batter like consistency. Add more water if required.

Keep it aside for 10 mins.

Heat oil in a frying pan and fry these fritters in batches. Lay them on an absorbent kitchen towel to drain the excess oil.

For the kadhi-

In a bowl whisk together 1/3 cup curd, 1/2 cup water, 3 tbsps Besan (gram flour), salt, 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1 tsp coriander powder. Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add 1/4 tsp – 3/4 tsp sugar to balance the flavours and salt to taste. 

Temper with heated oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, few curry leaves and 1 whole red chilli. Add 1/2 tsp finely chopped ginger. Garnish with cilantro.

Add the fried pakodas/fritters in the kadhi and let it soak.

Til Wale Aloo

Wash and peel 5-6 medium sized potatoes. Cut them in the shape of fries.

Heat 2 tbsps oil in a pan, add 1 tsp cumin seeds, 1/4 tsp asafoetida and 2 tbsps sesame seeds and let it sizzle for 30 secs. Add in the potatoes and cook them on medium high heat until they are tender.

Add in the dry spices –  salt to taste, 1/2 tsp turmeric powder, 1.5 tsps red chilli powder, 1/3 tsp garam masala, 1/2 tsp amchur powder. Mix everything well and add in 3 tbsps chopped coriander leaves. Garnish with more fresh coriander leaves and toasted white sesame seeds.

Serve the whole meal with jaggery, pickles, chutneys and more ghee.

Enjoy!!!

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