2 min
Updated: Jun 9, 2021
My mother is happy when I cook Indian food. After all, she taught me everything I know about Indian food so I understand the excitement!
Last week, she sent me an old recipe called 'Bajri Ke Chamchamiya' by Chetna Patel. Apparently, us 'youngsters' have forgotten to cook age-old authentic items and Ms. Patel is trying to change that. So here is my attempt to thank Ms. Patel for her revival recipe and to dedicate this post to Mom.
It's hard to get fresh Indian ingredients so let's just say, I am going to wing it. Here is my alternate version, one that is inclusive and everyone (not just India folks) can make. And don't be scared of the name. Bajri is what we call Pearl Millet and it is super healthy. It is also gluten free! Doesn't it look yummy? It also tastes awesome. It makes for a grand breakfast or brunch.
Let's get started!
What you need:
2 cups of pearl millet flour (Bajri flour)
1 cup of finely cut spinach (frozen is fine too, just let it defrost)
1/2 cup of water (you may need more but start here)
1 cup of fresh cilantro (cut finely)
1/4 cup of leeks (just use the top white portion, cut finely)
1/4 cup of carrots (shredded)
1 tablespoon of minced garlic
1 tablespoon of shredded / minced ginger
Sesame seeds (white or black or a mix of both)
Salt to taste
Chilli powder / Cayenne
Oil for making the pancakes
How to make it
This stuff is pretty easy. Start with a large bowl and pour the flour it in. Then add the spinach, carrots, cilantro, leeks, garlic and ginger. Add the seasoning. Mix everything until no lumps remain. Taste everything to ensure everything is to your liking.
Then start by adding the 1/2 cup of water, and stir the batter. The consistency should be like a pancake batter, easy to spoon and not runny.
Put your pan on the medium gas and wait until it gets a little hot. Then add oil and the sesame seeds and quickly spoon the batter onto the pan. The sesame seeds splutter so you need to act fast. (If you are afraid, you can put the batter on first and then add the sesame seeds on the top)
Once the sides seem like they are browning, flip the pancakes and cook the other side.
Serve with ketchup, or a sweet and spicy relish like 'Chundo' or a cilantro chutney.