- 1 cup besan
- 2-3 drumsticks cut into pieces
- 1 small onion finely chopped
- 2-3 green chillies chopped
- 5-6 curry leaves
- a pinch of hing
- 1/4th tsp turmeric
- Salt to taste
- 2 tsp oil
- 1/4th tsp mustard seeds
- Water 3-4 cups
Once the besan is added, keep stirring so that it takes the consistency of a thick sauce. If needed add more water. At any cost do not make this very thick. It has to be saucy to taste well.
Serve either with Gaakars or freshly steamed rice
- 3 cups whole wheat flour
- 1 tsp salt
- 3-4 tbsp oil
Now add water little by little to make a firm dough. The dough should be considerably firm, firmer to touch than chapati dough, but not so dry as to be flaky. The consistency has to be just right, and it comes with experience.
Keep the dough aside for atleast an hour or two.
Divide the dough into about 8 large portions. Roll them with a rolling pin, so that the size is just about as big as a largish 'poori'. The thickness will be about 3-4 millimeters. It takes absolutely only 10 seconds to roll it!
Now roast it on a tawa. Just like the chapati, you first half cook one side, and cook till brown spots appear on the other side. Once the other side has cooked well, pick it up and place it on the gas flame, half-cooked side down.
If your dough is right, it will puff up like a chapati.
Serve it with a dollop of ghee and besan.