Bajra Poha recipe | Glutenfreewhisk

Poha is always and I guess will always be the best breakfast ever for me. But the regular rice poha for some reason does not works for me anymore and this Bajra Poha is a great and yummy alternative that I am really enjoying. The texture is just like eating bajra roti, soft, earthy and have that peculiar note or taste that is really delicious. In winter bajra flour or pearl millet is in abundance and throughout India this pearl millet in used to make some amazingly delicious recipes like bajre ki khichadi, bajra idlis, bajra khakhara, bajra ladoo and many more. I once made savory cookies or nankhatai type snack using bajra flour and sesame seeds and they are really good.

Another best part of this recipe is that I have used Two brothers organic farm bajra poha and it is really good. Diabetes friendly with low GI. The bajra poha has smaller, round and flaky kind of grain than the regular flattened rice poha. Both the poha's are gluten free naturally and this recipe can be followed to make both type of pohas. The best part in poha for me and my sister is the hint of sweetness in the savory recipe. And that comes with cranberry/blueberries or raisins. Earlier I used to add raisins but now I play with this and add even black raisins. So, whatever is available at home I use it as I love that sweetness in occasional bites. I also never miss adding desiccated coconut in my recipe. I just love the combination of it with my poha. And I think I am obsessed with coconut in some way and I just love coconut. And honestly, it goes really well with poha.

Also, for many people reading this, I am sure they will find spicy chilies (red or green chilies) missing in this recipe or any recipe that I share for that matter. But I nor anyone in my family eat spicy food and we enjoy mild flavors and that's how it works for us. Whenever we eat out, we have to eat spicy food as there are no alternatives to it as no one listens or customizes the food here. So, we save the spiciness for special days. If you want, you can add chilis and masalas, but I don't like starting my day eating any kind of spicy food at all. If you want, you can add the chilies as much as you like.

You may also like other easy and quick breakfast options like Apple Pie oat breakfast or my regular and go to protein rich Potato, Carrot and Egg Pancake. I have also added another amazing egg recipe to my great breakfast recipe ideas and that is chili oil omelet with honey and cheese. Chili oil egg recipe has been making round on the Instagram, but I gave it my twist that won't stick to your pan, and you will get a full unscrambled omelet every time you make it.

A good breakfast really elevates your mood if you enjoy food. If you like starting your day with something sweet, then try my overnight oats recipe like the citrus overnight oats or overnight oats with mulberry or one of my favorite overnight oats with chocolate chia smoothie bowl. Talking about good breakfast recipe and these overnight oats will become your favorite.

Oats, poha, egg, besan chila, quinoa porridge, amaranth porridge have been my regular breakfast options. With variations in egg as simple egg with cheese or crispy potato egg pancake and now chili oil egg to variations in overnight oats to a quick oatmeal with leftover dal and desiccated coconut to variations in poha as well with bajra and ragi poha from Two brother's organic farm. My breakfast variations seem sorted. Are your weekly breakfast ideas sorted yet?

INGREDIENTS

2 cups Bajra Poha, washed 

1 tsp black mustard seeds

1 potato, diced

1 carrot, diced

8-10 Curry leaves

1 tbsp desiccated coconut 

Salt to taste

1 tsp Black pepper powder

1 tsp roasted cumin powder 

8 chopped dried cranberries or blueberries

Handful of Seeds/ nuts of your choice (sunflower seeds, peanuts, melon seeds, pumpkin seeds)

1 tbsp Oil to fry the vegetables and for tempering

A little water

METHOD 

1. Wash the poha in a sieve with cold running water and set it aside. Make sure you handle it with a light hand.

2. In a pan add oil and heat it for crackling mustard seeds, curry leaves. Add chopped potatoes, carrots and green peas with a little water and a little salt. Simmer, cover the pan and allow all the veggies to cook and get soft.

3. Once the potatoes and carrots are cooked, add chopped cranberries, seeds/nuts of choice, desiccated coconut, salt, pepper, and cumin seeds. The water in the pan must be absorbed by the coconut, if not make sure you evaporate it before adding your washed bajra poha.

4. Add washed poha and mix everything gently. Make sure the heat is very low. Once all is combined well turn off the heat and cover the bajra poha for a few minutes

5. Serve hot and indulge.

Note - For tempering you can add hing/ asafetida also. Peanuts in poha goes really well but I don't eat peanuts thus have not used them. But they are really yummy with poha. Also, use a sieve that has small holes as bajra poha is very tiny and it will get washed off if you haven't used an appropriate sieve. So be careful.

Check the full recipe on YouTube (Gluten_free_whisk) - Bajra poha recipe.

Bajra Poha Recipe | Glutenfreewhisk 

Bajra Poha | Glutenfreewhisk