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Bajri na pudla recipe | bajra pudla | bajra chilla | Gujarati bajra pudla

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 1.5 cup bajra flour
  • ½ cup besan
  • ½ cup curd
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • ½ tsp garam masala
  • Pinch of hing
  • ½ tsp ajwain
  • 1.5 cup water or as required
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 tbsp white sesame seeds
  • Some curry leaves
  • 3 chopped green chilli
  • 1 tbsp ginger garlic paste
  • ½ cup chopped onion
  • ½ cup coriander leaves
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • Oil for roasting

For garlic chutney

  • 15-16 garlic cloves
  • ½ tsp cumin seeds
  • Pinch of hing
  • Salt to taste
  • 1 tbsp red chilli powder
  • 1 tomato
  • 2 tbsp oil
  • ¼ cup water or as required

Instructions

Making bajra pudla

  • In a mixing bowl, add ½ cup curd, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, salt to taste, ½ tsp garam masala, a pinch of hing, and ½ tsp ajwain. Mix well.
  • Add 1.5 cups bajra flour and ½ cup besan. Gradually add 1.5 cups water and prepare a medium-thick, ribbon-like pouring consistency batter. Whisk the batter for 2 minutes, then cover and rest for 10 minutes.
  • In a tadka pan, heat 2 tbsp oil. Add 1 tsp cumin seeds, ½ tsp mustard seeds, 1 tbsp white sesame seeds, a few curry leaves, 3 chopped green chillies, and 1 tbsp ginger-garlic paste. Sauté briefly.
  • Add this tadka into the batter along with ½ cup chopped onion and ½ cup chopped coriander leaves. Mix well.
  • Heat a pan on high flame, grease with oil, and sprinkle some sesame seeds.
  • Once the pan is hot, lower the flame and pour the batter onto the pan.
  • Cook on medium-low flame until the pudla turns crisp.
  • Flip and roast the other side until golden brown and crisp.
  • Serve hot bajra pudla with garlic chutney.

Garlic Chutney

  • In a mixer jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder, and tomatoes. Grind into a smooth paste.
  • Heat oil in a pan, add the ground paste, and sauté until oil separates from the sides.
  • Transfer the chutney into a bowl and add a little water to adjust the consistency.
  • Serve this spicy garlic chutney with bajra pudla.

Notes

  • Curd enhances the taste and adds softness to pudla.
  • You can use 1 cup of buttermilk instead of curd, but curd gives better results.
  • Whisk the pudla batter for 2 minutes so that it becomes light and fluffy.
  • Besan provides binding and enhances the taste of pudla.
  • The consistency of pudla batter should be medium-thick and pourable.
  • Adding tadka enhances the taste of pudla and keeps it soft even after cooling.
  • Cook pudla on a medium-low flame.