Pithla Bhakri
Servings - 2 - 3
INGREDIENTS
Green chili- 14 grams
Garlic cloves - 8
Salt - 1/4 teaspoon
Gram flour - 250 grams
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Water - 1.5 litre
Oil - 2 tablespoons
Mustard seeds - 2 teaspoons
Cumin seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - 12
Onions - 110 grams
Green Chili - 2
Sorghum flour - 350 grams
Water - 100 milliliters
PREPARATION
- In a mortar, add 14 grams green chili, 8 garlic cloves, 1/4 teaspoon salt and crush it well.
- In a mixing bowl, add 250 grams gram flour, 1 teaspoon salt, 1 teaspoon turmeric, 2 teaspoons prepared chutney and mix it well.
- Now, add 1.5 litre water and mix it well.
- Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons mustard seeds, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 12 curry leaves and saute for 1 - 2 minutes.
- Now, add 110 grams onions and fry till translucent or until it turns golden brown in color.
- Add 2 green chili and mix it well.
- Then, add prepared mixture and cook for 3 - 5 minutes.
- Cover it with lid and cook for 10 minutes.
- Remove it from heat.
- Now, in a mixing bowl, add 350 grams sorghum flour, 100 milliliters water and knead it into a smooth soft dough.
- Take a ball from dough and flatten it with the help of a rolling pin.
- Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
- Flip it gently.
- Cook until it turns golden brown in color from both sides.
- Remove it from heat and keep aside.
