Bajra Roti Sang Methi Seeds & Boondi Mix KadiEdit

Name: Bajra Roti Sang Methi Seeds & Boondi Mix KadiEdit
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: For Bajra :; 2 cups bajra (black millet) flour; 1/4 cup low fat curds (dahi); 1/2 tsp fennel seeds (saunf); 1 tsp oilsalt to taste; For Kadi :; 1 1/2 cups Yogurt sour; Gram flour (besan) 4 tablespoons; Ginger-garlic-green chilli : 1/2 tablespoon minute sliced; 1/2 tablespoons Red chilli powder; 1/4 teaspoon Turmeric powder; to taste Salt; 2 tablespoons Ghee :; Cloves 5-6; 1/5 Black peppercorns; 1 teaspoon Cumin seeds; Fenugreek seeds (methi dana) 1 tablespoon (Soaked in the night); 1 pinch Asafoetida; 1 cup Boondi :

Ridhima @cook_7265582

India

Best dish for the larger parts of Rajasthan especially Jodhpur and Western Rajsthan.These roti are preferred in winter ,Protein and iron are two important nutrients provided by these rotis to give an additional flavour I am comibing with Meethi Boondi Kadi

Ridhima @cook_7265582

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Ingredients

30 minutees

4 servings

For Bajra :
2 cupsbajra (black millet) flour
1/4 cuplow fat curds (dahi)
1/2 tspfennel seeds (saunf)
1 tspoilsalt to taste
For Kadi :
1 1/2 cupsYogurt sour
Gramflour (besan) 4 tablespoons
Ginger-garlic-green chilli : 1/2 tablespoon minute sliced
1/2 tablespoonsRed chilli powder
1/4 teaspoonTurmeric powder
to tasteSalt
2 tablespoonsGhee :
Cloves5-6
1/5Black peppercorns
1 teaspoonCumin seeds
Fenugreek seeds (methi dana) 1 tablespoon (Soaked in the night)
1 pinchAsafoetida
1 cupBoondi :

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Steps

30 minutees

1

Bajra ki Roti
2

Combine all the ingredients and knead into a soft dough using water only if required.Divide the dough into 7 equal portions.Roll out each portion into a circle with handsCook each roti on a tava on both sides till brown spots appear.Serve hot.
3

Kadi
4

To make kadhi, combine yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml water and whisk well.
5

Heat ghee in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute
6

Add asafoetida, chopped ginger and red chillies, mix and sauté
7

Now add Meethi(soaked in the night) and stir for few mintues
8

Now add the batter and stir continouly until the bubbles seen in the kadai. As the batter is thick add 500 ml water and keep the flame low and allow to cook for 15 to 20 minutes.
9

Lastly add Boondi and Coriander leaves for garnishing
10

Serve it hot with Bajra ki Roti or Rice.