Varhadi Anda Curry, Bajra Bhakri and Chaas

Ingredients

• 2 cup Bajra Flour
• 0.5 tsp Salt
• 1.5 cup Hot Water (or as needed)
• 2 tsp Ghee (optional, for serving)

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or parat, combine 2 cups of bajra flour and salt.
   • Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
   • Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
   • Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
   • Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2. 2

   Shape the Bhakris

   • Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
   • Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
   • Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
3. 3

   Cook the Bhakri on a Tawa

   • Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully lift the patted bhakri and place it on the hot tawa.
   • Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
   • Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
   • Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
4. 4

   Puff and Serve

   • Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
   • The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
   • Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
   • Repeat the shaping and cooking process for the remaining dough balls. Serve hot.

Ingredients

• 1.5 cup Curd (Plain, full-fat or low-fat, must be chilled.)
• 2.5 cup Water (Chilled for best results.)
• 1 Green Chilli (Finely chopped. Deseed for less heat.)
• 0.5 inch Ginger (Freshly grated.)
• 2 tbsp Coriander Leaves (Freshly chopped, plus more for garnish.)
• 1 tsp Roasted Cumin Powder (Preferably freshly ground.)
• 0.5 tsp Kala Namak (Also known as black salt.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Asafoetida (Also known as Hing. Optional but recommended for digestion.)

Instructions

1. 1

   Prepare the Yogurt Base

   • In a large bowl or blender jar, add the chilled curd.
   • Whisk it well for about 30 seconds until it's completely smooth and free of lumps. This step is crucial for a non-grainy texture.
2. 2

   Add Water and Aromatics

   • Gradually pour in the chilled water while continuing to whisk or blend on low speed.
   • Add the grated ginger, finely chopped green chilli, and chopped coriander leaves.
3. 3

   Season and Blend

   • Add the roasted cumin powder, kala namak (black salt), regular salt, and a pinch of asafoetida.
   • Secure the lid and blend for 30-45 seconds, or whisk vigorously until everything is well combined and a light froth forms on top.
4. 4

   Serve Chilled

   • Pour the prepared chaas into serving glasses.
   • Garnish with a sprinkle of roasted cumin powder and a few fresh coriander leaves.