Kalwa Sukke, Jowar Bhakri and Tomato Saar

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.

Ingredients

• 4 medium Tomato (ripe and red)
• 0.25 cup Fresh Coconut (grated)
• 1 piece Green Chilli (adjust to taste)
• 0.5 inch Ginger
• 1 tbsp Jaggery (grated or powdered)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (preferably Kashmiri for color)
• 1 tsp Salt (adjust to taste)
• 3 cup Water (divided)
• 1.5 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 8 leaves Curry Leaves
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Boil the Tomatoes

   • Wash and roughly chop the tomatoes.
   • In a medium pot, combine the chopped tomatoes with 1 cup of water.
   • Bring the mixture to a boil over medium heat. Cook for 8-10 minutes until the tomatoes are very soft and the skins begin to separate.
   • Remove from heat and allow the mixture to cool down completely.
2. 2

   Blend the Base

   • Transfer the cooled tomatoes along with their cooking water to a blender.
   • Add the grated fresh coconut, green chilli, and ginger to the blender.
   • Blend until you achieve a very smooth and fine paste.
3. 3

   Simmer the Saar

   • Pour the blended tomato-coconut paste into the same pot.
   • Add the remaining 2 cups of water, turmeric powder, red chilli powder, jaggery, and salt. Stir well to combine, ensuring there are no lumps.