Bajri Na Rotla

Ingredients :

1/2 cup Pearl Millet flour, 1/4 cup water, Salt to taste.

Method:

Mix all ingredients together.and make a round ball of 2 inch size ,Take care that this should be firm enough.Wet your palms with silght water, take this ball on your palm and slightly flattern it.

After placing the slightly flattened ball in hand, you go on pressing it , just like slowly clapping the palms with dough in between.You will have to wet your palms from time to time in order not to let dough stick to your palms. Keep on expanding rotla this way until you get it of your desired size.

Once the rotla is completely round and unbroken in ,Place it slowly on hot clay tawa(also called Tavdi). take care that there shouldnot be any air between , tavdi and rotla. When half cooked on one side, turn it to another side and cook it in low flame. when fully cooked on another side , turn it to the first side again and let it cook fully.

Take it off from tavdi and spread Ghee on it. Bajri Na Rotla is ready to serve. Serve Hot. Take care to rotate it to give even baking.This goes well with baigan bhartha when accompanied by Jaggery too .

Bhakri

Ingredients:

2 cups whole wheat flour (gehun ka atta), 4 tablespoons ghee, 1 teaspoon cumin seeds (jeera) or carom seeds (ajwain), salt to taste

Method:

In a wide thali or a bowl, combine the flour, ghee, cumin seeds and salt and mix well. Add enough water and knead into a firm dough.Keep aside for 15 to 20 minutes.Divide into 12 to 14 equal portions.Roll out each portion into a 100 mm. (4") diameter round.

Roast each round on both sides on a tava till golden brown, putting light pressure on the bhakri so that the insides cook evenly.Serve hot with any vegetable of your choice..

Dhebra

Ingredients:

1 cup bajra / millet flour, 1 cup whole wheat flour, 2 tablespoon oil, 1/4 tspn sodium bicarbonate, 1 cup chopped methi / fenugrek, 1/2 cup chopped coriander, 1 courgette; finely grated, 3 cloves garlic; grated, 1 -2 inch stem ginger; grated, 2-3 green chillies; finely chopped, 1 cup sour yoghurt (if not include 1 tblspn lemon juice), 1/2 cup water, 1 tablespoon sesame seeds, oil for frying.

Method:

Mix the two flours and sodium bicarbonate, add the oil, mix. Add the herbs, courgette garlic, ginger, chillies and youghurt. Mix, add the water carefully so that you have a stiff dough, leave for at least half an hour.

Make about 16-20 patties and place on wax or grease proof paper. Heat the oil, meanwhile take some cling film / saran wrap and place some sesame seeds on it, place a patty on this, sprinkle some sesame seeds on this, and using another piece of film / wrap, flatten the dhebra.

Fry slowly at low heat or the centre will not cook. Serve warm with yogurt.

Methi Thepla

Ingredients:

1 cup Wheat Flour, 2 crushed Green Chillies, 1 tsp Red Chilli Powder, 1/2 tsp Haldi (turmeric), 1 tbsp Ginger & Garlic paste, 1 tsp Ajwain 1 pinch Hing, 1/2 bunch Methi Leaves, 1 tsp Coriander powder, 1 tsp Cumin Seeds powder, Salt to taste, Oil as needed.

Method:

Put wheat flour in a flat vessel bowl. Mix all the ingredients int it including the methi leaves. Add 1 tsp oil and knead it. Let it stay for 15 minutes.

Then make even size small balls of the dough. Roll them separately with a rolling pin into a round shape. Heat the griddle and roast each of the rolled out theplas one by one. First roast one side,turn it upside down. Then put 1/2 tsp oil on the turned side and again it upside down. Repeat the same with the other side.

When evenly roasted remove it from griddle. Repeat this for all the balls.

Methi Thepla  is ready to serve.

Serve them hot with butter or chutney or curd.