Pitla Bhakri

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Recipe

Ingredients

1 cup	besan (gram flour)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
5-6	curry leaves
2	green chilies, finely chopped
1 cup	water
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
to taste	salt
1 tablespoon	fresh coriander leaves, chopped
2 cups	jowar flour (sorghum flour)
as needed	water for kneading
to taste	salt for bhakri

Instructions

1. 1 In a mixing bowl, add jowar flour and salt to taste. Gradually add water and knead into a soft dough. Divide the dough into equal portions and set aside.
2. 2 Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and let them splutter.
3. 3 Add asafoetida, curry leaves, and chopped green chilies. Sauté for a minute.
4. 4 Add turmeric powder, red chili powder, and salt. Mix well.
5. 5 Reduce the heat to low and gradually add besan while stirring continuously to avoid lumps.
6. 6 Slowly add water while stirring to form a smooth mixture.
7. 7 Cook the mixture on low heat, stirring continuously, until it thickens and starts leaving the sides of the pan.
8. 8 Garnish with chopped coriander leaves and remove from heat.
9. 9 Roll out each portion of the jowar dough into a flat, round bhakri using a rolling pin.
10. 10 Heat a tawa (griddle) and cook each bhakri on both sides until golden brown, applying a little water on the top surface to prevent drying.
11. 11 Serve the hot pitla with bhakri.