Health and Nutrition goes hand in hand.. No matter whatever you do and wherever you go…you will still hear hundreds of ways and rules and ingredients to incorporate in your diet to make it healthy…But guys hold on… No matter how much you start using fad diets and glossy ingredients…the key to the best health lies with the Mother Nature only… Stay to the ground and follow the grains used by our ancestors and trust me…Within some time you will feel the difference. 🙂
One such ingredient used mainly by the ancient generation is Millet aka Baajra. Millets have been important food staples in human history, particularly in Asia and Africa. They have been in cultivation in East Asia for the last 10,000 years. Consumption of the minor millets has been practiced since the beginning of the ancient civilizations of the world. Generally, the millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant of extreme weather conditions such as drought and are similarly nutritious among major cereals, such as rice and wheat. India is the world’s largest producer of millet. In the 1970s, all of the millet crops harvested in India were used as a food staple. [ Source: Wikepedia]
This week our 108th Foodie Monday Bloghop theme is Millet. And after lot of research, I finally decided to prepare Lebanese Platter using this miracle ingredient – Grounded Pearl Millet.
This was for the first time that I was using Millets in cooking but guys trust me… the way my recipe has turned out, I am completely amazed and have decided to stick to this nutritious ingredient most of the time moving forward. 🙂
Presenting my droolicious Lebanese recipes of Millet Whole Wheat Pita Bread and Baked Millet Falafel. Let’s have a look on the recipe.
Baked Wholewheat Millet Pita Bread
Time: 20 mins + 1 hr Dough rising time
For the Dough
- 1/2 cup warm water
- 1 tsp sugar
- 1 tsp active dry yeast
- 2 cups Wheat Flour
- 1 cup Pearl Millet Flour
- Salt – According to taste
- 1/2 tsp Salt
- 1 tbsp Olive oil
- Dissolve sugar in the warm water and add yeast. Mix lightly and let it prove for 20 mins.
- Sieve the flours + salt together. Add 1 tbsp olive oil.Knead it well using yeast water.
- Add more water if required. Once kneaded, brush it with olive oil and let it rest for 1 hr. Dough will be doubled in it’s size.
- Divide the dough into equal parts and roll them round lightly
- Heat the griddle and prepare them just like we prepare chapati
- Once the Pita bread blooms up over the direct gas, remove them and keep them covered in clean kitchen towel
- This will keep them soft till the time our Falafels are prepared 🙂
- Millet Wholewheat Pita bread is ready
Baked Millet Falafel
Time: 30 mins + Chickpea soaking time of 5 hrs
- 2 cups Soaked Chickpeas – Grounded
- 2 tbsp Millet Flour
- 3 cloves Garlic
- 1 inch Ginger
- 1 medium onion
- Grounded spices – Garam Masala, Corriander power, Red chilli powder
- Black pepper as per taste
- Salt as per taste
- Olive oil to brush
- Mix all the ingredients above and make equal sized balls out of it
- Flat them a bit
- Pre heat oven to 180 degrees
- Bake for 25-30 mins and keep turning them for even baking
- Brush it once again with olive oil if required
- Baked Falafels are ready
- Heat olive oil and fry them till golden
- Falafels are ready
Arrange the Pita breads and Falafel together with lot of fresh greens and veggies. If you have Hummus nothing could beat that else you can also use Mayonnaise. 🙂
Serve hot. Your people will love you to the core. 🙂
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Bon appetito! 🙂