Anything that tastes as good as a bhakri (a roti made of bajri or pearl millet flour),
shouldn't be so hard to make without divine intervention or a lifetime of experience.
I've tried, and have ended up with results that look as frayed as my nerves
by the end of the week . As for the texture and taste, let us just say that
I now see new possibilities in biological warfare.
But this dish uses the grain in an unbelievably simple way.
200 ml pearl millet (soaked for at least a couple of hours and strained)
A diced onion
2 cloves of garlic, smashed (not as in drunk, because that would be a different recipe)
1 tbs olive oil
100 ml chopped carrots
A sprig of rosemary
Half a dried red chilli snipped into flakes with scissors (you can use a knife
or a hatchet if you so prefer. I normally would have used one of those little packets of chilli
flakes that come with pizzas, but couldn't find any)
Salt to taste
Half a stock cube (optional)
Lots of hot water
MethodSauté the onion and garlic in the oil till transparent.
Add the millet and carrots and stir around for a few minutes till everything looks glossy.
(Note to self: figure out photoshop so that pictures don't look like the inside of a mouth shot halfway through a meal).
Pour in enough hot water to cover the grains. Throw in the chilli flakes and rosemary. The
stock cube goes in at this stage if you're using it.
When the water gets absorbed, add more. Keep doing this until the finger millet is tender.
(This version took almost an hour and 4 top ups).
Taste. Add more salt if necessary. Garnish with parsley.
AftertasteThe millet grains were tender but hadn't lost their shape. The taste was nice too,
a little butter might have made it creamier, but I liked the clean flavours too.
I thought the carrots were a tad overcooked in this version.
The next time I make this, I will add them halfway through the cooking process.