Pearl Millet Crumble (Bajre ji Kutti) | How to make Pearl Millet Crumble (Bajre ji Kutti)

By Neha Pahilwani  |  9th Jul 2016  |  
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  • Pearl Millet Crumble (Bajre ji Kutti), How to make Pearl Millet Crumble (Bajre ji Kutti)
Pearl Millet Crumble (Bajre ji Kutti)by Neha Pahilwani
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

20

0





About Pearl Millet Crumble (Bajre ji Kutti) Recipe

Here is another garnet from the legacy of my culinary treasures. What makes this heirloom recipe unique, is that the crumble (kutti) is made from bajra (pearl millet) flour rather than the usual whole wheat flour. This is an ideal breakfast for the winter season.

Pearl Millet Crumble (Bajre ji Kutti), a deliciously finger licking recipe to treat your family and friends. This recipe of Pearl Millet Crumble (Bajre ji Kutti) by Neha Pahilwani will definitely help you in its preparation. The Pearl Millet Crumble (Bajre ji Kutti) can be prepared within 10 minutes. The time taken for cooking Pearl Millet Crumble (Bajre ji Kutti) is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Pearl Millet Crumble (Bajre ji Kutti) step by step. The detailed explanation makes Pearl Millet Crumble (Bajre ji Kutti) so simple and easy that even beginners can try it out. The recipe for Pearl Millet Crumble (Bajre ji Kutti) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Pearl Millet Crumble (Bajre ji Kutti) from BetterButter.

Pearl Millet Crumble (Bajre ji Kutti)

Ingredients to make Pearl Millet Crumble (Bajre ji Kutti)

  • 2 cups Millet flour (Bajre ka atta)
  • 1/2 cup grated jaggery
  • 1/2 teaspoon fennel seeds
  • 3 to 4 tablespoons ghee
  • 1/4 cup or less water
  • Pinch of salt
  • Nuts for garnish (optional)

How to make Pearl Millet Crumble (Bajre ji Kutti)

  1. Mix together pearl millet flour, salt, fennel seeds and 1 tablespoon ghee.
  2. Add water little at a time to the above mixture and make a soft dough.
  3. Form 2 to 3 balls from the dough.
  4. Heat a skillet.
  5. Wet your hands and flatten each ball.
  6. Place the partly flattened roti on the skillet and flatten it a bit more with wet hand.
  7. Cook the roti on both sides.
  8. Repeat the same for the remaining dough.
  9. Transfer rotis into a wide bowl and crumble them.
  10. Heat ghee in a kadai, add jaggery and water.
  11. When the jaggery dissolves completely, tip in the crumble and give it a good stir.
  12. Reduce flame to minimum, cover and cook for two minutes.
  13. Put off flame.
  14. Garnish and serve hot with papad. Enjoy!

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