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Stuffed Bajra Roti ki Kadhi


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Pregnant women often suffer from anemia. A good way to keep it at bay is to eat this simple-to-cook kadhi made from iron-rich bajra. Accompany with steaming hot rice or khichadi to ensure a well-balanced, nutritious meal.

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Ingredients


For the rotis
1 cup bajra (black millet) flour
2 tsp oil
a pinch of salt

For the garlic chutney
5 whole dry kashmiri red chillies, broken into pieces
5 cloves garlic (lehsun), roughly chopped
1 tsp lemon juice
a pinch of salt

For the kadhi
1 tbsp besan (Bengal gram flour)
1 cup fresh curds (dahi)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli, broken into pieces
1 tbsp sugar
2 to 3 curry leaves (kadi patta)
2 tsp ghee
salt to taste

Other ingredients
2 tsp oil for cooking

For the garnish
2 tbsp chopped coriander (dhania)

Method
For the rotis
  1. Combine the bajra flour with 1/3 cup of warm water, oil and salt to make a soft dough. knead well and keep aside.
  2. Divide the dough into 4 equal portions and roll out each portion into 75 mm. (3") diameter thin rotis and keep aside.

For the garlic chutney
  1. Soak the chillies in ½ cup of warm water and keep aside for atleast 15 minutes till they soften.
  2. Drain the water and add all the remaining ingredients and blend in a mixer to get a smooth paste. keep aside.

For the kadhi
  1. Combine the besan and curds with 1 cup of water and whisk well so no lumps remain. keep aside.
  2. For the tempering heat the ghee in a pan, add the mustard seeds, cumin seeds and ginger-green chilli paste.
  3. When the seeds crackle, add the asafoetida, red chillies and curry leaves.
  4. Add the besan-curds mixture, salt and sugar and bring it to a boil while stirring continuously.
  5. Lower the flame and simmer for 4 to 5 minutes. keep aside.

How to proceed
  1. Place a bajra roti on a flat surface and spread a thin layer of the garlic chutney on it.
  2. Place another bajra roti on top and press well to make a thick roti.
  3. Cook each roti on a tava (griddle) pan using a little oil till both sides turn golden brown.
  4. Repeat steps 1 to 3 to make another roti.
  5. Cut both the bajra rotis into small squares and add it to the simmering kadhi and heat for 5 more minutes.
  6. Serve hot garnished with coriander.
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