• Pithla Bhakri
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INGREDIENTS


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

  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.