Bajre ka Thepla
Bajre ka Atta - 1 1/2 cups
Wheat flour / Atta -1/2 cup
Oil - 1 tbsp
Fresh Methi - 1/2 cup
Salt to taste 2 tsp salt
Green Chilies - 3 medium
Ginger - 1" ginger 2 tsp
Garlic - 2 cloves
Roasted coriander powder - 2 tsp
Curds to knead
Butter to serve
How to make the Bajre Ka Atta
Make a fine paste of green chilies, ginger, and garlic.
Wash and clean the methi leaves, drain well. Chop finely and keep it ready.
Take the flours into a wide bowl, add coriander powder, spice paste, salt, oil along with the cleaned leaves.
Slowly add the curds and mix well. Knead to a soft dough and keep it covered with a wet muslin cloth.
Once you are ready to make the rotis, grease a plastic sheet with oil. Divide the dough into equal balls, pat them down.
Heat a tawa and transfer the roti onto the hot tawa and cook on both sides.
Top with butter and serve hot.
Saute the green chilies in a teaspoon oil and sprinkle salt over it. Cook and toss around for a while, till the green chili is cooked and turns colour.
Serve with rotis.
Rasawala Bateta nu Shaak
Potatoes - 3 medium
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Dried red chili - 2
Hing a pinch
Turmeric powder a pinch
Red chili powder - 1 1/2 tsp
Coriander powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Tomatoes - 2 medium
Salt to taste
Water - 1 cup
Coriander leaves few springs chopped finely for garnishing
How to make Rasawala Bateta nu Shaak
Wash and peel the potato and MW for 8 mins. Soak and peel the skin. Cube and keep it aside.
Heat oil in a non stick pan. Once hot add cumin seeds and dried red chili. Saute for a couple of secs. Then add hing and turmeric powder.
Now add finely chopped tomatoes and cook in simmer till the tomatoes become soft.
Add coriander powder, cumin powder, red chili powder and salt.
Now add the boiled potatoes coated with the masala.
Add 1 cup of water. Stir it.
Cover the pan and cook it. Bring to boil and simmer for 10 mins, till the gravy becomes thick.
Add tamarind paste.
Finally add some chopped cilantro and serve.
You can use raw potatoes and cook it as you make the gravy. MW makes this very simple and easy to make. Jaggery/ Sugar is added to a typical Gujarati gravy. I skipped it.
Instead of Tomato, some use tamarind as well.
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