Anda Masala Fry, Pithla and Jowar Bhakri

Ingredients

• 1 cup Besan (Also known as gram flour or chickpea flour)
• 3 cup Water (Use more or less to adjust consistency)
• 2 tbsp Vegetable Oil (Peanut oil can also be used for a traditional flavor)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves (Fresh curry leaves are recommended)
• 1 large Onion (Finely chopped)
• 2 pcs Green Chilli (Slit lengthwise or finely chopped)
• 1 tbsp Ginger Garlic Paste
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (Optional, for extra heat and color)
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   In a mixing bowl, combine the besan with 3 cups of water. Whisk vigorously for 1-2 minutes until you have a completely smooth, lump-free slurry. Set this aside.

2. 2

   Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.

3. 3

   Add the finely chopped onion, green chillies, and ginger-garlic paste to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Stir in the turmeric powder and optional red chilli powder. Cook for 30 seconds, stirring to prevent the spices from burning.

5. 5

   Reduce the heat to low. Give the besan slurry one final whisk and slowly pour it into the pan in a steady stream, while stirring continuously with your other hand. This step is crucial to prevent lumps from forming.

6. 6

   Add salt and mix well. Increase the heat to medium-low and continue to cook for 6-8 minutes, stirring frequently to prevent it from sticking to the bottom. The mixture will thicken, and the raw smell of besan will disappear. It's ready when it becomes glossy and starts to pull away from the sides of the pan.

7. 7

   Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve immediately while hot with bhakri, chapati, or steamed rice.

Ingredients

• 2 cup jowar atta
• 1.5 cup hot water (for kneading)
• 0.75 tsp salt
• 2 tbsp ghee (optional, for serving)

Instructions

1. 1

   Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.

2. 2

   Divide the dough into equal portions.

3. 3

   Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.

4. 4

   Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.

5. 5

   Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.