Navratri Bruschetta

Fresh and Crispy

Chef Anahita Dhondy

Gluten-free and made with Samak or Sama Ke Chawal (Banyard Millet), you’ve just got to try it!

Cooking time 5 mins / Preparation time 15 mins / Serves 4


  1. Boiled Barnyard Millet - 1/2 cup
  2. Cherry tomatoes 10/15 cut into half
  3. Oil 2tbsp
  4. Salt (rock salt) and pepper
  5. Lemon juice 1
  6. Honey drizzle - optional


  1. In a tray add the boiled Samak ke chawal and let it set the way it’s shown in the video, in the fridge for at least an hour.
  2. Cut into squares and pan fry till crispy
  3. For the tomatoes - in the same pan add oil and toss the tomatoes with salt and pepper and some basil (tulsi) mix and serve with some lemon juice and drizzle with honey.
  4. Serve immediately as it can crumble as it’s gluten-free!

    Chefs tip- make this as and when you want to eat. If not fasting add some garlic and balsamic vinegar.

The Chef

"Millets are important to me because they are so versatile, good for the farmer and the planet. They are a whole new world of possibilities for Chefs because they pick up flavours like a sponge! They are healthy, nutritious and delicious! I love working with them and will continue to create more recipes! Keep a look out!"

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