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Healthy Onion Bajra Muthiya | Bajra Onion Muthia Recipe | Gujarati Bajra Muthiya
This recipe for Gujarati bajra muthiya is an excellent way to get your kids to eat their vegetables! Bajra, also known as pearl millet, is an ancient grain that’s packed with nutrition.
It’s high in protein and fiber, and contains essential vitamins and minerals like iron, zinc, calcium, magnesium and Vitamin A.
Combined with onions and other spices, this recipe creates a tasty snack or accompaniment to your meal!
Bajra onion muthiya recipe is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. Learn how to make onion bajra muthiya.
To make the bajra onion muthia, start by soaking 1 cup of bajra in warm water for 30 minutes. Drain the excess water and grind it into a coarse paste using a food processor or blender. Or you can use the bajra flour.
To make bajra onion muthia with bajra flour, combine the bajra flour, onions, turmeric powder, chilli powder, coriander-cumin seeds, ginger-green chilli paste, sugar, coriander, soda bi-carb, salt and 1 tsp of oil in a deep bowl, mix well and knead into a semi-soft dough using enough water.
Divide the mix evenly into 8 portions by applying some oil to your hands.Each portion should be formed into a cylindrical roll that measures approximately 100 mm. (4″) long.
Cut into 25 mm. (1″) in diameter slices and keep aside. Add the mustard seeds to the remaining 2 tablespoons of oil in a deep non-stick kadhai.
After the seeds crackle, add the cumin seeds, curry leaves, and asafoetida and sauté for a couple of seconds on medium heat.
Adding muthia pieces and ½ cups of water to a pot, mix gently and cook on medium heat for 7 minutes, stirring once in between. Add more ¼ cup of water, mix gently and cook on a slow flame for another 8 minutes or till all the water evaporates.
Serve immediately garnished with coriander. You can prepare muthias in a variety of ways, from baking and deep-frying to steaming, but cooking them in a kadhai gives them a richer flavor and wonderful texture.
Here we show you how to make amazing bajra onion muthia using a non-stick kadhai. These Gujarati bajra muthia also have a tongue-tickling flavour thanks to peppy but readily-available spice powders, and are sure to be enjoyed by everybody.
From a health point of view, these healthy onion bajra muthiya are a good source of iron. A serving of this snack fulfils 13% of your day’s requirement of iron – a nutrient needed to avoid fatigue and keep you energetic through the day.
Onion, the other main ingredient, is heart-friendly. So these are a healthy snack options than deep-fried snacks.
With 3.8 g of fiber per serving, this muthiya recipe incredible taste and amazing mouth-feel. The fiber works as a broom and helps cleanse your digestive system.
Enjoy them with green chutney.
How To Make Healthy Onion Bajra Muthiya
Bajra onion muthiya recipe is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. Learn how to make onion bajra muthiya.
Prep Time: 10 min
Cook Time: 16 min
Total Time: 26 min
Cuisine: Indian/Gujarati
Calories: 174 cal
Servings: 3
Author: Ranjeeta Nath Ghai
Ingredients For Bajra Onion Muthia
For Bajra Onion Muthia
- 1 cup bajra (black millet) flour
- ½ cup finely chopped onions
- ½ tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 2 tsp coriander-cumin seeds (dhania-jeera)
- powder
- ½ tsp ginger-green chilli paste
- ¼ tsp sugar
- 2 tbsp chopped coriander (dhania)
- 2 pinches of baking soda
- salt to taste
For Greasing And Tempering
- 3 tsp oil
- ½ tsp mustard seeds ( rai / sarson)
- ¼ tsp cumin seeds (jeera)
- 7 to 8 curry leaves (kadi patta)
- ¼ tsp asafoetida (hing)
For The Garnish
- 2 tbsp finely chopped coriander (dhania)
Instructions For Gujarati Bajra Muthiya
- Combine the bajra flour, onions, turmeric powder, chilli powder, coriander-cumin seeds, ginger-green chilli paste, sugar, coriander, soda bi-carb, salt and 1 tsp of oil in a bowl with reasonable depth.
- Make a semi-soft dough by mixing well and kneading with enough water.
- Divide the flour mixture into 8 equal portions after applying a little oil to your hands. Each portion should be shaped into a cylindrical roll approximately 100 mm long (4 inches).
- Cut into 25 mm. (1″) in diameter slices and keep aside.
- In a deep non-stick kadhai, heat the remaining 2 tablespoons of oil and add the mustard seeds.
- When the seeds crackle, add the cumin seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
- Add the muthia pieces, ½ cup of water, mix gently and cover with a lid and cook on a medium flame for approx 7 minutes, while stirring once in between.
- Add more ¼ cup of water, mix gently and cook it on a slow flame for 7 to 8 minutes or until all the water evaporates.
- Serve immediately, garnished with coriander.
Cooking Tips For Bajra Onion Muthia
1. Make the perfect semi-soft dough. Too soft dough might make cooking in water difficult.
2. It is important that you do not stir the muthias too often when they cook. Even though it might seem as if they are sticky or disintegrating when they cook, do not worry. Just continue cooking with an occasional stir, and you will end up with fabulous muthias.
3. Remember to serve immediately to enjoy their best flavours and texture.
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QUICK OVERVIEW
Recipe Name: Healthy Onion Bajra Muthiya | Bajra Onion Muthia Recipe | Gujarati Bajra Muthiya
Author: Ranjeeta Nath Ghai
Description: Bajra onion muthiya recipe is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. Learn how to make onion bajra muthiya.
Preperation time: 10M
Cook Time: 16M
Total Time: 26M
Type: Snacks
Recipe Yield: 3 people
Recipe Ingredients: 1 cup bajra (black millet) flour, ½ cup finely chopped onions, ½ tsp turmeric powder (haldi), 1 tsp chilli powder, 2 tsp coriander-cumin seeds (dhania-jeera), powder, ½ tsp ginger-green chilli paste, ¼ tsp sugar, 2 tbsp chopped coriander (dhania), 2 pinches of baking soda, salt to taste, 3 tsp oil , ½ tsp mustard seeds ( rai / sarson), ¼ tsp cumin seeds (jeera), 7 to 8 curry leaves (kadi patta), ¼ tsp asafoetida (hing), 2 tbsp finely chopped coriander (dhania)
Recipe Instructions: Combine the bajra flour, onions, turmeric powder, chilli powder, coriander-cumin seeds, ginger-green chilli paste, sugar, coriander, soda bi-carb, salt and 1 tsp of oil in a bowl with reasonable depth. Make a semi-soft dough by mixing well and kneading with enough water. Divide the flour mixture into 8 equal portions after applying a little oil to your hands. Each portion should be shaped into a cylindrical roll approximately 100 mm long (4 inches). Cut into 25 mm. (1″) in diameter slices and keep aside. In a deep non-stick kadhai, heat the remaining 2 tablespoons of oil and add the mustard seeds. When the seeds crackle, add the cumin seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces, ½ cup of water, mix gently and cover with a lid and cook on a medium flame for approx 7 minutes, while stirring once in between. Add more ¼ cup of water, mix gently and cook it on a slow flame for 7 to 8 minutes or until all the water evaporates. Serve immediately, garnished with coriander.
Recipe Cuisine: Indian
Calories: 174
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My love for onions has immensely developed as I grew older. I remember how I would dissect my meals to remove the tiniest onion visible (which I really hate nowadays when my daughters do that same thing during meal times, haha) This recipe is a new one for me and would surely love to try soon. Thanks for sharing!
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So delicious
This is so tempting. I could resemble it with onion pakoda which my mother used to make. The recipe you shared is easy yet impressive.
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Savory and wholesome, this onion bajra muthiya recipe is a delightful blend of flavors and textures. Must-try!
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This sounds so tasty and easy to make
I love onion bhajia
This looks similar
Will definitely try this out in the next weekend
Thank you for sharing this amazing recipe
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