Aloo Pyaaz ki Sabzi, Bajra Roti and Mirchi ke Tapore

Ingredients

• 2 cup Bajra Flour (Also known as pearl millet flour)
• 0.5 tsp Salt (Adjust to taste)
• 1 cup Warm Water (Use as needed, the amount may vary)
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
   • Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
   • Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
   • The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
   • Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2. 2

   Shape the Rotis

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
   • Take one ball of dough. Dust your palms with a little dry bajra flour.
   • Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
   • For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3. 3

   Cook the Rotis

   • Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully lift the rolled roti and place it on the hot tawa.
   • Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
   • Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
   • For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
   • Repeat the process for all the remaining dough balls.
4. 4

   Serve

   • Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
   • Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).

Ingredients

• 200 g Green Chilies (Use a less spicy variety like Bhavnagri)
• 2 tbsp Mustard Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1.5 tsp Fennel Seeds (Coarsely crushed)
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Amchur Powder
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Water

Instructions

1. 1

   Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.

2. 2

   Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.

3. 3

   Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.

4. 4

   Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.

5. 5

   Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.

6. 6

   Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.

7. 7

   Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.