A wholesome healthy meal in itself !
This dish was my grandmother’s favorite and mine too, still is ! 11755668_868936023180533_7848941689017307122_n
2 cups whole wheat flour ( regular roti attaa)
2 tbsp oil
1 tsp ghee
1 tsp black mustard seeds
1/4 tsp Hing ( Asafoetida)
1/4 tsp turmeric
3/4 tsp salt ( or as per taste)
1 cup water ( warm)
2 medium onions fine chopped
3-4 chopped green chilies
2 sprigs of Curry leaves/ kadhi patta
1 lemon for juice
Fresh cilantro fine chopped
Roast the flour on a low heat with the Ghee ( clarified butter) until golden brown and the flour looks crumbly
Take it out on a plate to cool a bit
Heat oil, add mustard seeds and let them bloom
Add diced chilies, kadhi patta, let it sizzle for a min and add Hing and turmeric
Keep 1/4 th of the chopped onions aside
Add chopped onions and stir for a minute,
Add the roasted flour and stir well until it all looks uniform.
Add salt, 1/2 tsp sugar and a pinch of love
Keep the warm water handy, stir that in from the sides.
Squeeze the juice of half a lemon
Cover it for 3-5 mins. Stir again.
Break it with a spatula while stirring.
Plate and garnish with raw fine chopped onion that was set aside. Fresh chopped cilantro and a lemon wedge.
It tastes even more amazing if you add a dash of plain oil on top of it.
Sometimes I add Jowari or Bajri flour or both( specially one which has lost its stickiness and you cant use it for Bhakri)