Bhagar Recipe – Maharashtrian savory dish made with barnyard millets, potatoes and peanuts. Perfect to serve during vrat (religious fasting days)!
What is Bhagar?
Bhagar is also known as sama ke chawal or variche bhat. This traditional Maharashtrian dish is usually made during vrat (Hindu Fasting Days).
We can cook many varieties of sweet and savory dishes using barnyard milets and today’s recipe is a savory one made with potatoes, peanuts and spices.
Why you’ll love this recipe
Super quick and easy to make!
It is nutritious and keeps you full for longer!
Naturally gluten-free dish!
Barnyard Millet – Millets is the main ingredient. Use a good quality barnyard millet. The other names of barnyard millet are Sama, Samvat, Vrat ke Chawal, Kuthiraivali, Udalu and Varai. You can get it from any Indian store.
Potatoes – Chop potato into small ½ inch cubes to ensure even cooking. It is an optional ingredient though.
Ghee – I would prefer using ghee for the best and authentic flavor. You can also replace it with peanut oil.
Curry Leaves – It will add a nice flavor to the bhagar. Use fresh, frozen or dried curry leaves.
Peanuts – I have used raw peanuts. If you are going to use pre-roasted peanuts, add them directly along with millets or add them at the end.
Green Chilli – Adjust the quantity according to your taste.
Salt – If you are making this dish for Vrat (Hindu Fating Days), use sendha namak or rock salt.
Cilantro – You can add a little bit of cilantro at the end but it is totally optional.
It is traditionally served with Peanut Amti (Maharashtrian peanut curry) but it can also be served with plain yogurt or cucumber raita.
If you are not serving this on fasting days, you can serve it with dal / lentils, any curries or pickles.
Tips & Notes:
If you are making Bhagar for non-fasting days, you may add carrots, peas, beans or any of your favorite vegetables to make it more nutritious and colorful.
You can dry roast the millets before cooking to get a nice nutty flavor.
Bhagar can be stored in the refrigerator for up to 2 days.
Step by step instructions:
Rinse millets using a fine mesh or drainer and set aside.
Heat ghee in a heavy bottomed pan. Add cumin seeds and peanuts.
Fry until the peanuts are brown color.
Add slit green chillies and curry leaves and sauté for few seconds.
Then add cubed potatoes to the pan and give it a stir.
Keep stirring for 3-5 minutes over a medium flame.
Now add rinsed and drained millets to the pan.
Stir everything well for a minute.
Add water and salt and mix everything well.
Reduce the flame to low and cover the pan with a lid.
Let it cook completely over a low flame. It will take 20-30 minutes to cook completely.
Once it is soft and cooked, turn off the flame and mix everything gently.
Cover and let it sit for 5 minutes.
Finally add cilantro or coriander leaves and serve hot.
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How to make Bhagar recipe video below:
- 2 Tablespoons Ghee
- 1 Teaspoon Cumin Seeds
- 2 Tablespoons Peanuts
- 1-2 Green Chilli
- 1 Sprig Curry Leaves
- ½ Cup ½ inch Cubed Potatoes (1 medium sized potato)
- 1 Cup Barnyard Millets
- 2.5 Cups Water
- 2 Tablespoons Cilantro
- Rinse millets with plenty of water and keep it aside.
- Heat ghee in a wide and heavy bottomed pan.
- Add cumin seeds and peanuts and roast until they are browned.
- Add curry leaves and slit green chillies and sauté for couple of seconds.
- Then add cubed potatoes to the pan and fry for 3-5 minutes over a medium flame.
- Now add rinsed and drained millets to the pan.
- Stir everything well for a minute.
- Add water and salt and mix everything well.
- Reduce the flame to low and cover the pan with a lid.
- Let it cook completely over a low flame. It will take 20-30 minutes to cook completely.
- Once it is soft and cooked, turn off the flame and mix everything gently.
- Cover and let it sit for 5 minutes.
- Finally add cilantro or coriander leaves and serve hot.
Nutrition values are estimates only.
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