Nachni & Bajra Porriage

50 minutes
Nachni & Bajra Porriage Recipe - Ranveer Brar


  • ½ cup nachni
  • ½ cup Bajra
  • 1 tbsp olive oil/ Ghee
  • 1 tsp cumin seeds
  • pinch asafetida
  • 1 tbsp ginger, chopped
  • 2 green chilies, chopped
  • ½ tsp cumin seeds powder
  • 2 cups water
  • salt to taste
  • 1 cup curd
  • ½ lime juice (optional)


  • Dry roast nachni and bajra individually on low flame until they start puffing. When they are done add them into a blender and make semi coarse powder and keep aside.
  • Heat ghee or oil in non stick kadhai and splutter cumin seeds and asafetida.
  • Now add freshly grated ginger and then add prepared powder and saute for a minute.
  • Add water, followed by curd. Cook for 4-5 minutes, keep stirring continuously until gets thick consistancy.
  • Adjust salt and finish with some ghee and freshly chopped coriander leaves.

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