Recipe : FBHOGICHI BHAJI ANI TILACHI BHAKRI

INGREDIENTS QTY

HARBHARA (GREEN CHICKPEAS) 20 GMS

BER (INDIAN PLUM) 50 GMS

SMALL PURPLE BRINJAL 05 NOS

CARROT 50GMS

SUGARCANE 20 GMS

BROAD BEANS 80GMS

PAPDI 50 GMS

CORIANDER LEAVES 100GMS

GREEN CHILLES 5 NOS

WHITE SEASAME 30 GMS

PEANUTS 30 GMS

DESICATED COCONUT 80 GMS

OIL 50 ML

GINGER GARLIC PASTE 10 GMS

ONIONS 2 NOS

MUSTARD SEED 05 GMS

CUMIN SEED 05 GMS

TURMERIC 10 GMS

TILACHI BHAKRI

INGREDIENTS QTY

BAJRA FLOUR 450GMS

SEASAME SEED 50GMS

SALT TO TASTE

LUKEWARM WATER AS REQUIRED

METHOD :

1. To begin making Bhogichi Bhaji, wash and cut all vegetable in dice and keep aside.

2. Heat a pan roast sesame seed, peanut and desiccated coconut till light brownish color. Once cool make a dry paste

3. Take coriander leaves and handful of green chilies make paste and keep aside

4. In a pan put oil and temper it with mustard seed and cumin seed once crackle add in chopped onion

5. Now add ginger garlic paste sauté till the raw aroma goes away

6. Now add all the vegetable add turmeric and salt and cover it for 05 mins

7. After that add grinded paste of coriander leaves and sauté for another 10 mins

8. Now add grinded coarsely peanut and sesame, coconut powder. Cook for more 05mins

9. Garnish it with sesame seed and serve hot

For tilachi bhakri

1. In a bowl sift the bajra flour and salt

2. Knead the dough with Luke warm water at a time, until it come together to form a dough

3. Cover it with wet cloth and rest it for 10 mins

4. Heat the tawa over medium heat.

5. Divided the dough in small round portion and roll out a portion of the dough into round using hand

6. Put the roti over the pre-heated skillet, sprinkle some sesame seed on the surface and press lightly.

7. Turn the roti and cook the other side for a few more second. Lift the roti with tong and roast over into direct flame till brown color appears