Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, bajra roti sang methi seeds & boondi mix kadiedit. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bajra Roti Sang Methi Seeds & Boondi Mix KadiEdit is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Bajra Roti Sang Methi Seeds & Boondi Mix KadiEdit is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have bajra roti sang methi seeds & boondi mix kadiedit using 19 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Bajra Roti Sang Methi Seeds & Boondi Mix KadiEdit:
- Make ready For Bajra :
- Make ready 2 cups bajra (black millet) flour
- Make ready 1/4 cup low fat curds (dahi)
- Get 1/2 tsp fennel seeds (saunf)
- Make ready 1 tsp oilsalt to taste
- Make ready For Kadi :
- Make ready 1 1/2 cups Yogurt sour
- Take Gram flour (besan) 4 tablespoons
- Make ready Ginger-garlic-green chilli : 1/2 tablespoon minute sliced
- Get 1/2 tablespoons Red chilli powder
- Make ready 1/4 teaspoon Turmeric powder
- Take to taste Salt
- Make ready 2 tablespoons Ghee :
- Prepare Cloves 5-6
- Get 1/5 Black peppercorns
- Get 1 teaspoon Cumin seeds
- Take Fenugreek seeds (methi dana) 1 tablespoon (Soaked in the night)
- Take 1 pinch Asafoetida
- Prepare 1 cup Boondi :
Instructions to make Bajra Roti Sang Methi Seeds & Boondi Mix KadiEdit:
- Bajra ki Roti
- Combine all the ingredients and knead into a soft dough using water only if required.Divide the dough into 7 equal portions.Roll out each portion into a circle with handsCook each roti on a tava on both sides till brown spots appear.Serve hot.
- Kadi
- To make kadhi, combine yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml water and whisk well.
- Heat ghee in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute
- Add asafoetida, chopped ginger and red chillies, mix and sauté
- Now add Meethi(soaked in the night) and stir for few mintues
- Now add the batter and stir continouly until the bubbles seen in the kadai. As the batter is thick add 500 ml water and keep the flame low and allow to cook for 15 to 20 minutes.
- Lastly add Boondi and Coriander leaves for garnishing
- Serve it hot with Bajra ki Roti or Rice.
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