top of page

Gluten-free,Vegan Savory Pearl Millet pancakes

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