Bajra ka namkeen daliya

    25 mins

    This is a family recipe. I've been eating and cooking this as far as I can remember. This was traditionally made during the winter months in our family.


    Washington, United States
    8 people made this

    Serves: 4 

    • 1 cup bajra daliya (cracked bajra)
    • 2 tablespoons ghee
    • 1 small potato (chopped)
    • 1/2 cup cauliflower (cut into small pieces)
    • 1/2 cup peas
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon red chilli powder
    • 1/4 teaspoon haldi powder
    • salt to taste
    • water as required
    • coriander leaves for garnish

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Roast the bajra in a pan with 1 tablespoon of ghee until it turns light pink. Set it aside.
    2. In a separate pan, heat the remaining tablespoon of ghee and fry all the vegetables. Add in the ginger garlic paste and continue frying.
    3. Mix all the dry masalas and water into the pan and bring it to a boil.
    4. Add the roasted bajra to the pan. Avoid any lumps by adding the bajra one spoon at a time and continuously stirring the pan. Cook until the bajra grains are done. Garnish with coriander and serve hot.

    Serving suggestion

    For an extra rich taste, pour a little ghee on your serving.

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