This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients –
- Jowar flour – ½ cup
- Onion – finely chopped – ½
- Kasuri Methi – 1 Tsp
- Water – 1 cup
- Salt – ⅛ Tsp
- Tamatar Shorba –
- Tomato – roughly chopped – 3-4
- Tomato – puree – 2
- Vegetable oil – 1 TBSP
- Mohiri – 1 Tsp
- Cumin seeds – 1 Tsp
- Hing – ¼ Tsp
- Turmeric powder – 1 Tsp
- Red Chili powder – 2 Tsp
- Coriander seeds powder – 1 Tsp
- Cumin seeds powder – 1 Tsp
- Jaggery – 1 Tsp
- Salt to taste
- Water – ¼ cup
Method –
Tamatar Shorba –
- Heat a pan over medium heat. Add vegetable oil and mohiri . Let the seeds crackle and add cumin seeds and hing. Add roughly chopped tomatoes and mix well.
- Add salt to taste and mix well. Let the tomatoes turn mushy , add tomato puree. Add the dry masala’s turmeric powder , red chili powder , coriander powder and saute well.
- Add jaggery and water , mix well. Cover and cook on medium heat for 4-5 minutes. Serve hot with a garnish of sev of your choice.
Masala Bhakari –
- In a mixing bowl or plate add the jowar flour , salt , onion and kasuri methi . Add water slowly and knead into a soft dough. Knead for 5-7 minutes to make sure the gluten is released.
- Make into lemon size balls of dough. Dust the ball with some dry flour and gently roll the ball with a rolling pin. Roll it into a medium thickness and around 4 inch diameter.
- Carefully lift the bhakri with both your hands and place it on a hot iron griddle.Spread a little water with your hands on the surface of the Bhakri and then flip it over with a flat spatula.
- Apply vegan butter or vegetable oil and roast on both sides till we get a nice golden color.