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    Home » Uncategorized » Bhagar

    Last Updated: September 29, 2022 | First Published on: September 29, 2022 by Hari Chandana Ponnaluri

    Bhagar

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    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!

    Ingredients:

    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.

    Cumin Seeds

    Serving suggestions:

    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.

    Storage suggestions:

    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.

    You’ll love these recipes:

    • Millet Sweet Pongal
    • Singhara Halwa
    • Rajgira Burfi
    • Foxtail Millet Upma
    • Millet Methi Pulao

    How to make Bhagar recipe video below:

    Bhagar Recipe

    Hari Chandana Ponnaluri
    Bhagar Recipe – Maharashtrian savory dish made with barnyard millets, potatoes and peanuts. Perfect to serve during vrat (religious fasting days)!
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Breakfast, Main Course
    Cuisine Indian, Maharashtrian
    Servings 4
    Calories 301 kcal

    Ingredients
      

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Video

    Nutrition

    Calories: 301kcalCarbohydrates: 45gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 51mgPotassium: 158mgFiber: 1gSugar: 1gVitamin A: 39IUVitamin C: 17mgCalcium: 32mgIron: 4mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
    19 shares

    Filed Under: 30 Minutes Recipes, breakfast, Festival Recipes, Millet Recipes, Video Recipes

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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