BHAKRI CHURMA / FODNI CHI BHAKRI
INGREDIENTS
One day stale Bhakri (can be any of jawar or bajra)
|
4 no.
|
Onions (chopped)
|
2 no.
|
Chana dal / Split bengal gram (soaked)
|
3 tbsp
|
Chilli pdr OR
Green chillies
|
1 tsp OR 2 no.
|
Salt
|
T.T.
|
Haldi / turmeric pdr
|
½ tsp
|
Oil
|
2 tbsp
|
Rai / Mustard seeds
|
¼ tsp
|
Jeera / cumin seeds
|
¼ tsp
|
Heeng / Asafoetida
|
A pinch
|
Coriander leaves (for garnish)
|
3 – 4 sprigs
|
Scraped fresh coconut (for garnish)
|
2 tbsp
|
METHOD:
1.
Coarsely grind the left over bhakri’s in a
blender.
2.
Heat oil; add the rai, jeera, heeng and haldi.
3. Add the chana dal and sauté for a minute. You may need a little extra oil as the bhakri may tend to absorb it.
3. Add the chana dal and sauté for a minute. You may need a little extra oil as the bhakri may tend to absorb it.
3.
Now add the onions and sauté them till
translucent and the raw taste has gone off.
4.
Now add the coarsely ground bhakri along with
the chilli pdr and salt.
5.
Be careful while adding the quantity of salt in
case you have added some of it in the bhakri.
6.
You can also use green chillies instead of
chilli pdr.
7.
Sauté well. Sprinkle some water in the pan as the
left over bhakris may tend to be a little dry.
8.
Cover and cook on a low flame. Give it 2 steams
sprinkling water in between if required.
9.
Garnish with coconut and chopped coriander
leaves.
10.
Serve with curd.
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