Navatri Bruschetta_Chef Anahita Dhondy_© Anahita Dhondy 2

Navratri bruschetta

Starter

04/10/2023

Ingredients

½ cup (approx. 75–100 g) boiled barnyard millet

10–15 cherry tomatoes, cut in half

2 tbsp oil

rock salt and pepper

holy basil (tulsi)

1 lemon

honey drizzle (optional)

Preparation

Spread the boiled barnyard millet in a tray. Refrigerate for at least an hour until set.

Cut the chilled barnyard millet into squares and pan fry until crispy. Set aside.

In the same pan, add oil and sauté the tomatoes with salt, pepper and holy basil (tulsi).

Serve the tomatoes on top of the barnyard millet squares with a squeeze of lemon juice and a drizzle of honey.

Enjoy your Navratri bruschetta!

About the chef

Anahita Dhondy

India

Chef Anahita Dhondy is from a Parsi family that settled in Delhi. Since she was a child, her entire life has revolved around food. Her greatest inspiration has been her mother, who has always cooked and served Parsi food. Throughout the years, she has received numerous awards, including the Young Chef India and the Times Food Award. As a big fan of millets and strong supporter of the International Year of Millets, she uses them in salads, as a binder in kebabs, and for dosas, khichris and baked goods.