Bajra Balls with Mouthabe


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Bajra Balls with Mouthabe is a fusion recipe. Bajra and Brinjal go well. It is a healthy dish especially in winters. It can be served as snack or a side dish.

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Bajra Balls with Mouthabe recipe - How to make Bajra Balls with Mouthabe

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 serving


For Bajra Balls
bajra (black millet) flour
salt to taste
2 tbsp sesame seeds (til)
1 tsp oil

For Filling
to be mixed together
2 tbsp grated carrot ,
2 tbsp finely chopped onions
1/4 capsicums finely chopped
5 tbsp finely chopped fenugreek (methi) leaves
3 tbsp scrapped coconut
3 tbsp green garlic (lehsun) with greens
3 green chillies , finely chopped
1 tsp grated ginger (adrak) ,
1 tsp poppy seeds (khus-khus) , dry and roasted
a pinch of turmeric powder (haldi)
1 tsp red chilli powder ,
salt and freshly ground black pepper powder to taste

For Mouthabel
1 big-fat_spell! brinjal (baingan / eggplant)
2 cups hung thick curds (dahi) ,
1 tsp finely chopped garlic (lehsun)
1 small onion (finely chopped) ,
1/2 tsp green chilli paste
salt to taste ,
oil as required

Other Ingredients
red chilli powder ,
roasted sesame seeds (til) ,
finely chopped coriander (dhania) leaves
For Bajra Balls

    For Bajra Balls
  1. Boil 11/2 cup water in a thick bottom pan, add oil and salt. Add bajra flour and keep mixing to avoid lumps.
  2. Cover and cook on low heat for 3-4 minutes. Remove in a thali and knead well using water to smooth dough while hot.
  3. Knead in the sesame seeds. Divide into small balls, shape into a katori and stuff the filling, seal and form a ball.
  4. Place in a greased thali and steam for 5-7 minutes. Allow to cool. Brush with oil and grill till golden or deep fry in oil till golden.

For Mouthabel

    For Mouthabel
  1. Apply oil on the fat Brinjal and cook on live fire.
  2. Remove the burnt skin and chop mashing. Beat hung curds and mix in all the ingredients.

For Serving

    For Serving
  1. Place spoonful of Moutabel in individual serving bowls and on it keep 2-3 hot bajra balls.
  2. Sprinkle red chilli powder, roasted sesame seeds, coriander leaves.
  3. Serve immediately.

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This recipe was contributed by HARISH SAVLA on 08 Dec 2010

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