Bajra Poha | 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 really enjoyed. The texture is just like eating bajra roti, soft, earthy and have that spark note 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 idlies, bajra khakhara, bajra ladoo and many more.

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 for both type of poha. 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. I never miss adding desiccated coconut in my recipe. I just love the combination of it with my 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 for that matter. But I or anyone in my family don't eat spicy food and we enjoy mild flavors and that's how it works for us. If you want, you can add but I don't like starting my day eating an kind of spice 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.

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 light hand.

2. In a pan add oil and heat it for crackling mustard seeds, curry leaves. Add potato and carrots with a little water and a little salt. Simmer the gas, 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 poha.

4. Add washed poha and mix everything gently. Make sure the gas is on simmer. Once all is combined well turn off the gas and cover the poha.

5. Serve hot and indulge.

TIP - For tempering you can add hing/ asafoetida 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.

Bajra Poha | Glutenfreewhisk