Pithla Bhakri

PREPARATION

1. In a mortar, add 14 grams green chili, 8 garlic cloves, 1/4 teaspoon salt and crush it well.
2. In a mixing bowl, add 250 grams gram flour, 1 teaspoon salt, 1 teaspoon turmeric, 2 teaspoons prepared chutney and mix it well.
3. Now, add 1.5 litre water and mix it well.
4. 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.
5. Now, add 110 grams onions and  fry till translucent or until it turns golden brown in color.
6. Add 2 green chili and mix it well.
7. Then, add prepared mixture and cook for 3 - 5 minutes.
8. Cover it with lid and cook for 10 minutes.
9. Remove it from heat.
10. Now, in a mixing bowl, add 350 grams sorghum flour, 100 milliliters water and  knead it into a smooth soft dough.
11. Take a ball from dough and flatten it with the help of a rolling pin.
12. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
13. Flip it gently.
14. Cook until it turns golden brown in color from both sides.
15. Remove it from heat and keep aside.