Bharwa Bhindi, Bejar Roti and Boondi Raita

Ingredients

• 1 cup Atta (Whole wheat flour)
• 0.5 cup Jau ka Atta (Barley flour)
• 0.5 cup Besan (Chickpea flour)
• 1 medium Onion (Finely chopped)
• 2 pieces Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Ajwain (Carom seeds)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Salt (Or to taste)
• 4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
• 0.75 cup Warm Water (Adjust as needed for kneading)

Instructions

1. 1

   Prepare the Flour Mix

   • In a large mixing bowl (parat), combine the atta, jau ka atta, and besan.
   • Add the ajwain (crush it slightly between your palms before adding to release flavor), turmeric powder, red chili powder, and salt. Whisk everything together to ensure the spices are evenly distributed.
2. 2

   Knead the Dough

   • Add the finely chopped onion, green chili, and coriander leaves to the flour mixture.
   • Pour in 1 tablespoon of ghee. Use your fingertips to mix it into the flour until the texture is crumbly.
   • Gradually add warm water, a little at a time, and begin to knead. Knead for 6-8 minutes to form a soft and pliable dough. It should be firm but not stiff.
3. 3

   Rest the Dough

   • Cover the dough with a damp kitchen towel or a lid and let it rest for 15-20 minutes. This allows the flours to hydrate properly, resulting in softer rotis.
4. 4

   Shape the Rotis

   • After resting, knead the dough again for a minute.

Ingredients

• 1 cup Plain Yogurt (Use full-fat and well-chilled)
• 0.5 cup Boondi (Plain or salted variety)
• 0.25 cup Water (Chilled, or as needed for consistency)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Red Chili Powder (Optional, adjust to taste)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance the tang)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Boondi

   • Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
   • Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2. 2

   Prepare the Spiced Yogurt

   • In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
   • Gradually whisk in the chilled water until you reach your desired consistency.
   • Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3. 3

   Combine and Serve

   • Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
   • Gently fold the boondi into the yogurt mixture.
   • Garnish with finely chopped coriander leaves. Serve immediately for the best texture.