Monday, 22 April 2013

BHAKRI CHURMA / FODNI CHI BHAKRI



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.       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.