Barnyard Millet Kibbeh

A delicious staple with a twist!

Chef Tanya Joshi

A staple from Levantine cuisine, Kibbeh is made by stuffing the cous cous shell, shaping it, and frying it. Here, we replace the cous cous with barnyard millet, abundantly grown in North India. It is stuffed with walnuts and raisins.

Prep time 10 mins / Cooking time 20 mins / Serves 1


For the millets :

1. Barnyard millet/Sama rice 100g
2. Chopped walnuts 20g
3. Chopped white onions 20g
4. Flat parsley 20g
5. Cumin powder 1 tsp
6. Coriander powder 1 tsp
7. Hot paprika powder 1/4 tsp
8. Olive oil 20 ml
9. Salt to taste


For the millet casing:
1. Wash barnyard millets for a few seconds under running water.
2. Soak the millets for 10 minutes before cooking.
3. In a saucepan, add the barnyard millets and 300ml of water to cook.
4. Add salt to taste, cumin powder, coriander powder and hot paprika to the millets.
5. Cook the millets till fully cooked - it is sticky and starts leaving the pan.
6. Leave it aside to cool down completely.

For the Stuffing:
1. Heat the oil in a frying pan.
2. Add white onions and cook for 10 seconds. Add chopped walnuts and salt to taste. Cook for 2 minutes.
3. Add roughly chopped parsley to the filling once it has cooled down.

For the Assembly:
1. Wear gloves and grease your hands with oil.
2. Take 35g of millet mixture and make a ball out of it. With your thumb, make an impression in the centre and spread it a little.
3. Now, add 8-10g of the filling in the centre and close it. Make it into a teardrop shape.
4. Make 6 kibbeh similarly.
5. Heat oil in a frying pan and once the oil is at 180 degrees celsius, deep fry the kibbeh till they turn dark brown.
6. Serve hot with your dip of choice, ideally a yoghurt dip!

The Chef

"Millets are important to me because I have grown up eating finger millet and they still form a core part of my diet. Wholesome, versatile, and sustainable is the way ahead!"

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