Millets tiny grass seeds are super power house of energy and protein for human organs. An ancient food was one of the most common and staple food had been losing his identity but became a most healthy food star in urban meals now a days.
I remembered in the celebration of harvesting festivals, one of the annual festival of many regions around the world. In the month of autumn, newly harvested crops offering to god before consuming is a ritual believe of that god is food and food is life.. So people worship and offer is a way of conveying thanks to god for successful harvesting . My granny’s house also being a part of such celebration where ample of food preparing and celebrating with family, distributing food to poor too. Millets is one of the staple food or my granny’s most experimented food of our family.. She loves preparing many different dishes out of millets. Many cuisine has their own pastry with different stuffing. My granny prepare it from the left over of coconut stuffing which she usually used to make delicious pithas(snacks).
Pearl millets / Bajra
pearl millets or popular in India as Bajra ,one of the largest production of millets in India around the globe.
An ancient grain which was forgotten , regained popularity due to its array of health benefit and easy cultivation method.
Like other millets pearl millet is gluten free and reduce cholesterol.
Its one of a thermogenic food which boost your metabolism and one of the winter friendly food to keep you warm and energetic during winter.
It consists of both wheat flour and pearl millets. Pearl millets are gluten free and its little difficult to bind, using of flour to get a soft and smooth dough.
You can use any stuffing, though the coconut with jaggery is create a mesmerising taste along with the crisp Bajra.
While in the time of frying use ample amount of oil and take time to turn out it crisp and colourful.
Gluten free millets and stuffing of coconut is the one the best ideal dessert for people of any ages and vegetarian or veganism.
Store brought Bajra or wheat flour you can get easily in any store now a days. Else clean the millets and shallow fry them. Once cool blend them to powder and strain it .
In a large bowl add all the ingredients and rub for 5 minutes. Add water and prepare a stiff dough and Cover it in a muslin cloth .
Meanwhile in a pan add both scrapped coconut and jaggery. Never forget to add cardamom and pepper corns to enhance the taste of the stuffing.
Stir fry until less moisture in the stuffing .
Prepare medium balls from the dough. Using of your hand or mould make different empanadas or gujia.
Heat oil and start adding one by one empanadas into the hot oil over medium flame.
Reduce flame in the time of frying will make the empanadas more crisp and can be stored in airtight jar for long period of time.
Fry them in deep fryer until golden brown .
yields : 15 fried empanadas/ Gujia
prep time : 30 minutes
cook time : 15 minutes
total time : 45 minutes
things we need to prepare
2/3 cups Bajra -pearl millet flour
1 cup wheat flour
1 tbsp. oil
dash of salt
2 tbsp. oil
2 tbsp. sesame seeds -optional
2 cups scrapped coconut
1.5 cups jaggery powder
6 to 7 cardamoms
6 to 7 pepper corns
10 dry fruits each (almonds, cashews, pistachios)
In a large bowl add the ingredients and rub the flours using your two hands. Add water slowly, as less as possible until form a stiff but soft dough. Cover it with a muslin cloth and set it aside.
In a small jar blend cardamoms, peppercorns and dry fruits until smooth.
Heat a heavy bottomed pan, add coconut stir it few seconds. Add jaggery powder, blended mixture and mix well. Stir frequently for 5 to 6 minutes. Off the flame and allow it to cool
Take out the cloth and again knead the dough. Divide into small medium balls around 20 balls.
Dust one ball and roll and cut out 4 or 5 inch rounds, place some filling (1 or 2 tbsp.) and fold the dough over in half to enclose the filing. Seal the edges using hand ,following video.
You can use mould to get a shaped empanada also, as shown in video.
Repeat the same for rest of the dough.
In a large shallow pan heat enough oil, drop slowly one by one empanadas (4 to 5) into the oil over medium flame. Turn empanadas and reduce slight the flame.
Fry both the sides with continuous stirring using a slotted spoon around 9 to 10 minutes until crisp and golden brown. Take them out in a kitchen towel and serve hot.