Dhapate with Javas Chutney

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl, combine the jowar flour, bajra flour, besan, and atta.
   • Add the finely chopped onion, ginger-garlic paste, green chillies, coriander leaves, turmeric powder, red chilli powder, cumin seeds, ajwain, asafoetida, and salt.
   • Mix all the dry ingredients and aromatics thoroughly with your hands to ensure even distribution.
2. 2

   Knead the Dough

   • Add the curd to the flour mixture and incorporate it well.
   • Gradually add warm water, a little at a time, while kneading. The goal is a soft, pliable, and slightly sticky dough, softer than a typical chapati dough.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flours to hydrate properly.
3. 3

   Shape the Dhapate

   • Divide the rested dough into 8 equal-sized balls. Keep a small bowl of water nearby.
   • Place a clean, damp cotton cloth or a piece of parchment paper on a flat surface.
   • Take one dough ball, place it in the center of the cloth. Dip your fingers in water to prevent sticking.
   • Gently pat and press the dough outwards with your fingertips to form a thin, round disc about 5-6 inches in diameter.
   • Make 4-5 small holes in the center of the dhapate using your finger. This helps it cook evenly.
4. 4

   Cook the Dhapate

   • Heat a cast-iron tawa or a non-stick griddle over medium heat.
   • Carefully lift the cloth with the patted dhapate and place it dough-side down onto the hot tawa.
   • Wait for about 10-15 seconds, then gently peel off the cloth. If it sticks, sprinkle a little water on the cloth to help it release.
   • Drizzle about 1/2 to 1 teaspoon of oil around the edges and into the holes of the dhapate.
   • Cook for 2-3 minutes on medium heat until the underside has golden-brown spots and is crisp.
   • Flip the dhapate, drizzle a little more oil if needed, and cook the other side for another 2-3 minutes until cooked through.
   • Press gently with a spatula to ensure even cooking.
5. 5

   Serve

   • Repeat the shaping and cooking process for the remaining dough balls.
   • Serve the Dhapate hot, straight from the tawa, with a dollop of white butter (loni), thick curd, or your favorite pickle.