Appetizer, Beef, Pakistani / Indian, Ramadan Recipes

(Bajra) Millet Flour Kebabs


These delicious gluten free millet flour (bajra) kebabs are a part of my family for 3 generations. A unique batter made with millet flour and white vinegar gives these delicious kebabs a distinct flavor unlike any other kebabs you have ever tried. I learnt to make these from my mother who has always been my role model in the kitchen.

You can use beef, chicken, ground beef or raw shrimps to make these kebabs but in my opinion beef tastes the best. Keep in mind that the onions are sliced not too thin or too thick because the kebabs fry golden and crisp the onions add a great crunch and flavor when you bite into the kebabs. Unlike traditional kebabs these kebabs are not given a shape before deep frying them, they are more free form as you drop a tablespoon full of batter into the hot oil. I am always extra generous with the spices because that’s how my family prefers it but you can definitely reduce the spice level according to taste, however, make sure to not skimp on the roasted cumin and coriander powder or whole seeds because the smoky, earthy flavor of the spices compliments the millet flour beautifully.

Millet flour can be found at any Pakistani/Indian grocery store. Keep in mind, once you open the package, freeze the remaining flour until next use.
The spices
The veggies and herbs

This is a perfect appetizer to serve at tea time and a Ramadan special in my family. I hope you enjoy this recipe! Serve these delicious kebabs with my famous (Imli) Tamrind and Date Chutney or my super simple Green Chutney Enjoy!

Print Recipe

(Bajra) Millet Flour Kebabs

0 from 0 votes
Recipe by Fatima Maniya Soorty Course: AppetizerCuisine: PakistaniDifficulty: easy


Prep time


Cooking time



Gluten free millet flour kebabs are unique and delicious.


  • 1 lb boneless beef bite size pieces

  • 1 tsp ginger paste

  • 1tsp garlic paste

  • 3/4 tsp turmeric powder

  • 1 1/2 tsp cayenne pepper

  • 2 1/2 tbsp roasted cumin and coriander powder

  • 1 1/2 tsp garam masala

  • 3/4 tsp crushed red chili flakes

  • 1 1/2 tbsp whole roasted coriander seeds

  • 1 tsp cumin seeds

  • 1 tbsp paprika

  • 1 medium onion sliced

  • 1 medium tomato chopped

  • 1 green chilis chopped

  • Handful of cilantro roughly chopped

  • 2 tsp salt

  • 3/4 cup distilled vinegar

  • 1 1/2 cups millet flour (bajra)

  • 1 cup oil for deep frying


  • In a bowl marinate the meat with ginger, garlic paste, 2 tbsp roasted cumin and coriander seed powder, 1 tsp chili powder, 1 tsp garam masala, 1/2 tsp turmeric, 1 tbsp paprika, 1/2 tsp crushed red chili flakes, 1 1/2 tbsp coriander seeds and 1 tsp salt for at least an hour.
  • Slice the onion, tomato, green chili, cilantro and add it in a bowl with millet flour, remaining spices and the marinated beef. Slowly start incorporating the distilled vinegar and make a batter for the kebabs. The batter should not be thin or runny.
  • Heat oil in a wok and drop in free form kebabs about 1 tbsp full or you can use a spoon to scoop some batter. Fry until golden and crispy on the outside, it should take around 4 to 6 minutes.
  • Enjoy with my delicious date and tamarind chutney or raise.

Leave a Comment

Your email address will not be published. Required fields are marked *