Aloo Methi Sabzi, Juar Jo Dodo and Masala Chaas

Ingredients

• 2 cup Jowar Flour
• 1 large Onion (finely chopped)
• 2 piece Green Chili (finely chopped)
• 0.25 cup Coriander Leaves (finely chopped)
• 1 tbsp Anardana Powder (optional)
• 1 tsp Salt (or to taste)
• 0.5 tsp Red Chili Powder
• 2 tbsp Vegetable Oil (for the dough)
• 1.25 cup Hot Water (approximately, for kneading)
• 4 tbsp Ghee (for cooking)

Instructions

1. 1

   Prepare the Dough (15 mins)

   • In a large mixing bowl, combine the jowar flour, finely chopped onion, green chilies, coriander leaves, anardana powder (if using), salt, and red chili powder. Mix all the dry ingredients thoroughly.
   • Add 2 tablespoons of vegetable oil to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
   • Gradually pour in the hot water, mixing with a spoon initially to avoid burning your hands. Once it's cool enough to handle, knead for 3-4 minutes to form a soft, smooth, and pliable dough.
   • Cover the dough with a damp cloth and let it rest for 10 minutes. This helps the flour absorb the moisture properly.
2. 2

   Shape the Dodos (5 mins)

   • Divide the rested dough into 8 equal portions and roll them into smooth balls between your palms.
   • Lightly grease a piece of parchment paper, a banana leaf, or a plastic sheet. Place one dough ball in the center.
   • Wet your fingers with water and gently pat the dough ball, starting from the center and moving outwards, to form a circle of about 4-5 inches in diameter and approximately 1/4 inch thick.
3. 3

   Cook the Dodos (20 mins)

Ingredients

• 1.5 cup Curd (Plain, full-fat yogurt recommended)
• 2.5 cup Water (Chilled)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tbsp Mint Leaves (Freshly chopped)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 1 pc Green Chili (Optional, adjust to taste)
• 1 tsp Roasted Cumin Powder
• 0.75 tsp Kala Namak (Also known as black salt)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 1 tsp Ghee (For optional tempering)
• 0.5 tsp Mustard Seeds (For optional tempering)
• 0.25 tsp Hing (Asafoetida, for optional tempering)
• 5 pc Curry Leaves (For optional tempering)

Instructions

1. 1

   Blend the Chaas Base

   • In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
   • Add the roasted cumin powder, kala namak, chaat masala, and salt.
   • Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2. 2

   Prepare the Tempering (Tadka - Optional)

   • Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3. 3

   Combine and Chill

   • Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
   • For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.