Pitla Bhakri

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Recipe

Ingredients

	1 cup	Gram Flour
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	5-6	Curry Leaf
	2	Chili , finely chopped
	1 cup	Water , for kneading
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	to taste	Salt , for bhakri
	1 tablespoon	Cilantro , chopped
	2 cups	Sorghum Flour

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.