Bajra Pakora

Pressure cook the bajra in sufficient water for 15 minutes on a low flame after the first whistle. Drain and add with rest of the above mentioned ingredients (except oil) into a dough.

Make round balls out of it and refrigerate for some time.

Heat oil in a pan and deep fry in batches till golden in colour. Drain on a kitchen towel.

Serve with kasundi (mustard sauce), tomato ketchup or green chutney.