Rabodi ki Sabzi, Jowar Roti and Onion Lachha Salad

Ingredients

• 2 cup jowar atta
• 1.5 cup hot water (for kneading, adjust as needed)
• 0.5 tsp salt
• 2 tbsp ghee (for brushing, optional)

Instructions

1. 1

   In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.

2. 2

   After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.

3. 3

   Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.

4. 4

   Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.

5. 5

   Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.

Ingredients

• 2 large Red Onion (Sliced into thin rings)
• 1 cup Ice Cubes (For soaking the onions)
• 2 cup Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 0.75 tsp Chaat Masala (Key for the tangy flavor)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 Green Chili (Finely chopped, optional for extra heat)

Instructions

1. 1

   Prepare and Crisp the Onions

   • Peel the red onions and slice them into thin, uniform rings using a sharp knife or mandoline.
   • Carefully separate the rings and place them into a large bowl.
   • Add the ice cubes and enough cold water to completely submerge the onion rings.
   • Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
2. 2

   Drain and Dry

   • After soaking, pour the onions into a colander to drain all the water.
   • Gently pat the onion rings completely dry with paper towels. Removing excess moisture is key to preventing a soggy salad.
3. 3

   Season and Toss

   • Transfer the dry, crisp onion rings to a clean mixing bowl.
   • Sprinkle the Kashmiri red chili powder, chaat masala, and salt over the onions.
   • Add the freshly squeezed lemon juice, finely chopped coriander leaves, and optional green chili.