I have been trying to incorporate millets into various meals and was super thrilled to discover that millet flakes such as Bajra Flakes, Jowar Flakes, and Ragi Flakes are very easily available. So I used Bajra flakes to recreate the traditional Maharashtrian recipe for Kanda Pohe with Bajra Flakes.
Bajra (Pearl Millet) and Bajra Flour is very commonly used in Maharashtra to make dishes like Bajra Khichdi | Bajrichi Khichdi and Bajrichi Bhakri. Bajra is recommended for people with diabetes because of its high fibre content takes time to digest and results in a slow release of glucose into the bloodstream. This very high-fibre property also helps in improving digestion and in eventual weight loss. Of course, it is also rich in India is rich in iron, phosphorous, and magnesium.
When I found Bajra Flakes (Kambu Aval, Sajjalu Atukulu, Bajriche Pohe), I was thrilled because I could now include this millet in my breakfast. As I mentioned earlier, I took the easiest way out and made Kanda Pohe with Bajra Flakes.
How To Make Kanda Pohe with Bajra Flakes
Kanda Pohe with Bajra Flakes
- 2 Cups Bajra Flakes (Kambu Aval | Sajjalu Atukulu | Bajriche Pohe)
- 3/4 Cup Finely Chopped Onions
- 1/3 Cup Peanuts
- 4 to 6 Green Chillies
- 1/2 tsp Sugar
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2/3 tsp Turmeric
- 1/3 tsp Asafoetida
- A Few Curry Leaves
- Salt to Taste
- Lemon Juice
- Fresh Coriander for Garnish
- In about 4 cups water, dissolve 1 tsp salt.
- Add the Bajra Flakes and let them soak for 10 minutes. Bajra flakes tend to be drier and tougher than rice flakes, so let them soak. The salt in the water helps the flakes absorb the salt.
- Drain and set aside in a colander for about 30 minutes.
- At regular intervals, gently squeeze the flakes to get rid of the excess water. The water does not drain away easily so you need to squeeze. Do not squeeze so hard that the flakes break.
- Set aside.
- In a kadhai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the cumin seeds and stir-fry for a few seconds.
- Add peanuts and stir-fry till they pop.
- Add onion, green chillies, and curry leaves.
- Stir-fry onions till they are transparent.
- Add salt, sugar, turmeric, and hing.
- Mix well.
- Add the drained Bajra Flakes and mix well.
- Squeeze lemon juice over the Bajra Flakes Kanda Pohe and mix well.
- Garnish with chopped coriander and serve Bajra Flakes Kanda Pohe hot!
Step-by-Step Method for Making Kande Pohe with Bajra Flakes
Getting the Bajra Flakes Ready
- Bajra flakes are tough and need a lot more soaking than regular poha. Also, they do not absorb flavours quickly. So in about 4 cups water, dissolve 1 tsp salt. The salt in the water helps the flakes absorb the salt.
- Add the Bajra Flakes to the salt water and let them soak for 10 to 15 minutes. Unlike regular poha, Bajra Poha does not become soggy.
- After the soaking the Bajra Poha well, use a colander to drain out all the water.
- Leave the soaked flakes in the colander for about 30 minutes. At regular intervals, gently squeeze or press the flakes to remove excess water. The salt in the water helps the flakes absorb the salt.
To Make the Kanda Pohe with Bajra Flakes
- In a kadhai, over medium flame, heat the oil and add mustard seeds.
- After the mustard seeds splutter, add the cumin seeds and stir-fry for a few seconds till aromatic.
- Now add peanuts and stir-fry till they pop.
- After the peanuts are well-fried and crisp, add onion, green chillies, and curry leaves.
- Stir-fry till the onion is pink and transparent.
- Now add the seasoning—salt, sugar, turmeric, and asafoetida— and mix well.
- Now add the drained Bajra Flakes and mix well.
- As the final step, squeeze lemon juice over the Bajra Flakes Kanda Pohe and mix well. You can also serve the pohe with a wedge of lemon on the side.
- Garnish Bajra Flakes Kanda Pohe with with chopped coriander and serve hot! Bajra flakes tend to stiffen a bit after cooling so serve hot.
I made this nutritious breakfast recipe for the 108th Foodie Monday Blog Hop which has cooking with millets as the theme!