by Tarla Dalal
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Added to 4 cookbooks
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- Heat the oil in a kadhai, add the jaggery and simmer stirring continuously till it melts.
- Add all the remaining ingredients and make semi-stiff dough.
- Divide the dough into 20 equal portions and roll out each portion into very thin round with help of a little flour.
- Cook lightly for a few seconds on both sides on a tava (griddle).
- Apply a little ghee or oil on each roti.
- Repeat for the remaining portions to make 19 more rotis.
- Cook each roti again on a slow flame until crisp (like a khakhra) using little pressure with help of a cloth.
- Store in an air-tight jar.
- Instead of khakhra, you can also roll out each portion into small theplas and serve hot.
Nutrient values (Abbrv) per mugdi
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