This super grain is gluten free and full of goodness. It is rich in fibre and high in protein. This recipe is using the Sorghum or Bajra flour with fresh Oregano leaves to make cutlets that can be served as a side dish/ snack or a meal in it of itself. I have used fresh Oregano leaves and garlic chives that is abundant in this season. Though you can substitute with spinach.
- Fresh oregano leaves, washed, finely chopped 2 cup full (or use spinach and a pinch of dry oregano)
- Bajra or sorghum flour approximately 2 cups
- Garlic paste 1/2 tsp
- Salt to taste
- Red chilli powder 1 tsp
- Turmeric powder 1/2 tsp
- Amchur powder 1/2 tsp
- Green coriander, finely chopped, 1 table spoon
- Green onion chives, finely chopped 1 table spoon – optional
- Green garlic chives, finely chopped 1 table spoon
- Oil to mix and for shallow fry.
- Take a large dish and add all the chopped greens – oregano leaves, coriander leaves, chives. To this add all the spices, with garlic paste, and salt. Give this a mix.
- Add 1 table spoon of oil. Lastly the Sorghum flour little at a time. Keep kneading with hands and rubbing it tightly. This will release all the juices of the greens and usually no extra water is needed to knead the mixture.
- Make into desired shape and shallow fry till nice and golden in colour on both sides. Serve hot with garlic chutney or coriander chutney.
Bajra is a very filling millet. Make sure you drink plenty of water for good digestion later.