Barnyard Millet Bhoplyche Gharge - An Indian Bread with an Autumn appeal!

Bhoplyche Gharge holds a special place in Indian cuisine as a traditional dish from Maharashtra, specifically the Marathi cuisine. It requires ingredients like pumpkin, spices, sugar and flour of choice. The main component is fresh pumpkin pieces, which add flavor and nutrition. After cutting the pumpkin, it is necessary to boil the pieces to make them soft and easy to eat. The boiled pumpkin pieces must then be thoroughly blended with this mixture. After preparing the pumpkin paste, a little ghee or oil can be heated to make a tempering with mustard or cumin seeds, which adds a special flavor to the dish.

Barnyard millet, also known as buckwheat grain, is a traditional agricultural grain primarily grown in India, China, and other Asian countries. Its history dates back to ancient times, and this grain has been recognized as an essential part of a healthy diet in developing countries. Among the various varieties of barnyard millet, some particularly thrive in hot and humid conditions. From a farmer's perspective, barnyard millet is a sustainable crop that requires fewer resources. Due to its low water requirements, farmers need to invest less in its cultivation, making it economically beneficial for them. Consequently, research on barnyard millet is ongoing, and it is becoming an important component in sustainable agricultural systems.

Its nutritional value is highly notable, as it contains a high amount of protein, fiber, and other essential nutrients. One cup of boiled barnyard millet typically provides around 9-10 grams of protein, 5 grams of fiber, and 7-8 grams of carbohydrates. Its glycemic index is remarkably low, making it an ideal choice for diabetic patients. Including barnyard millet in a healthy diet offers numerous benefits. It helps detoxify the body from harmful substances through antioxidants and is beneficial for heart health. It also contains minerals such as magnesium, iron, and zinc, making it excellent for immunity. The use of gluten-free barnyard millet flour in this recipe gives a unique taste and fullness, allowing gluten-sensitive individuals to enjoy this special dishes.

This traditionally prepared pumpkin bread is not only delicious but also rich in nutrition. Pumpkin contains high levels of fibers, vitamins, and minerals, all beneficial for the body. Pumpkin is primarily a low-calorie source, making it helpful for weight management. The fiber present aids digestion, leading to prolonged satiety. The significant amounts of vitamins A, C, and E found in pumpkin are crucial from a health perspective. Vitamin A is particularly beneficial for eye health, helping to reduce vision problems. Additionally, vitamin C is an essential antioxidant that helps protect the body from free radicals in the bloodstream. The minerals containing calcium and potassium are essential for heart health and assist in controlling blood pressure, which are found in pumpkin.

Ingredients: 

1. Pumpkin (cut to pieces) - 150g

2. Barnyard millet flour - 1/2 cup 

3. Semolina (sooji) - 1tbsp

4. Jaggery (powder or as such) - 80 to 100g

5.  Cardamom powder - 1tsp

6. Salt - 1 tsp 

7. Water - 1.5 to 2 cups

8. Oil - for frying 

9. Choice of servings - pickles/ bhaji

Preparation Steps: 

1. Put the cut pieces of pumpkin with jaggery powder/ cut jaggery pieces in water. Keep cooking both on low flame till the pumpkin gets completely cooked and soft. The jaggery will dissolve gradually.

2. Mash the cooked pumpkin pieces with the help of a spoon to form a smooth paste of pumpkin-jaggery. 

3. Add this puree in a bowl and allow it to cool for a couple of minutes. Now, add in the barnyard millet flour, semolina, salt and cardamom powder. 

4. Mix thoroughly initially with a spoon and as it starts to come together, use your hands to knead a soft dough. Do not add water. Also, make sure to knead the dough for at-least 8 to 10 minutes.

5. Once the dough is ready, cover it with a damp kitchen towel and let it rest for about 8 to 10 minutes. 

6. After the dough has rested enough, take some dry barnyard flour and sprinkle it on the rolling board. Make small balls/ pieces from the dough and with he help of your hands, shape it on the board for desired thickness and diameter. 

7. On another side, keep the oil for frying the bread/ poori. Make sure that the oil is not too hot or else the bread/ pooris will break while frying. 

8. Once the oil is hot enough for frying, gently put the bread/ pooris in the oil and fry on medium flame till both sides turn golden brown. 

9. Take out on a kitchen plate lined with the napkin and pat dry to remove the excessive oil. 

10. Serve hot with pickle/ vegetable stew (bhaji) on the side, or savor as such with hot tea/ coffee.   

     

This dish offers a blend of variety and experimentation, delighting a diverse range of food lovers. You can use brown sugar/ coconut sugar in place of jaggery powder for an additional layer of nuttiness in the dish. This dish is versatile and can be made with other millet flours as well. Additionally, to enhance the taste of the dish, adding ginger powder, nutmeg or cinnamon powder or the pumpkin spice mix can make it an autumn-friendly beloved dish to enjoy. Further, if making a sweeter version, it can be served with freshly made berry/ fruit compote as well. 

This autumn friendly delight is far too easy to make than a lot of dishes and still provides the warmth and comfort of this season. So, what's stopping you from trying this beloved and nutritious dish?