Bajra Khichda- Pakode Ki Kadhi- Til Wale Aloo
Indian winter superfood combo
Ingredients
Bajra Khichda
- 3/4 Cup Broken Bajra
- 1/4 Cup Yellow moong dal
- 3 Tbsps Ghee
- 1.5 Tsps Cumin seeds
- 1/3 Cup Green peas
- 4 Cups Water
- 1/2 Tsp Turmeric powder
- Salt to taste
- More ghee to garnish
Kadhi Pakoda
Onion Pakodas
- 1/2 Cup Sliced onions
- 4 Tbsps Gram flour/besan
- 3 Tbsps Rice flour
- Salt to taste
- 2 Tbsps Coriander leaves - chopped
- 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 Pcs Green chillies - finely chopped
- 1/2 Tsp Amchur powder
- 3 Tbsps Water or more if required
- Oil to fry the fritters
Kadhi
- 1/3 Cup Curd
- 1/2 Cup Water
- 3 Tbsps Gram flour/besan
- Salt to taste
- 1 Tsp Red chilli powder
- 1 Tsp Coriander powder
- 1 Tsp Oil
- 1/4-3/4 Tsp Sugar
- 1.5 Tbsps Oil for tempering
- 1 Tsp Mustard seeds
- 1/4 Tsp Asafoetida
- 6-7 Pcs Curry leaves
- 1 Pc Whole red chilli
- 1/2 Tsp Ginger - finely chopped
Til wale aloo
- 5-6 Pcs Potatoes - medium sized
- 2 Tbsps Oil
- 1 Tsp Cumin seeds
- 1/4 Tsp Asafoetida
- 2 Tbsps White sesame seeds
- Salt to taste
- 1/2 Tsp Turmeric powder
- 1.5 Tsps Red chilli powder
- 1/3 Tsp Garam masala
- 1/2 Tsp Amchur powder
- 3 Tbsps Coriander leaves - chopped
Instructions
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 the pakodas - 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 1.5 tbsps 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!!!