Name: Pearl Millet Crumble (Bajre ji Kutti) recipe by Neha Pahilwani at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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)

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.

Ingredients Serving: 4

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)

Instructions

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

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