Jowar Poori with Lady's Finger Sabzi

Jowar Poori with Lady's Finger Sabzi

 Ingredients :

2 cups Jowar Flour

1 cup Wheat Flour

Salt

Oil 

Method 

1. Dough Preparation:

    - In a bowl, combine:

        - Jowar flour

        - Wheat flour

        - Pinch of Salt

    - Gradually add Water and mix well.

    - Knead the dough with 1 spoon Oil for 5-7 minutes.

    - Cover and let it rest for 10-15 minutes.

2. Poori Making:

    - Divide the dough into small balls.

    - Roll out each ball into a thin circle, similar to a poori size.

3. Frying:

    - Heat sufficient Oil in a kadai over medium flame.

    - Fry the pooris on both sides until golden brown.

Result:

    - Jowar Poori is ready!

    - Note: Jowar/Sorghum is a gluten-free, and the texture and taste may vary from regular pooris.

Khara Chutney

 

Khara Chutney

Side Dish for Chapathi, Jowar Roti, Dosa, Idli, Rice etc.

Ingredients

100 grams Dry Red Chillis ( Bydagi)

1 Onion diced

1 Garlic bulb

4 sprigs Curry Leaves

Tamarind goosebery size

Jaggery gossebery size

1/2 spoon Methi seeds

Salt as per taste

Method

In a pan, roast dry red chillis, onion, garlic and curry leaves with 1/2 spoon oil and keep it aside.

In a mixer jar, grind tamarind, jaggery and methi seeds.

Now add roasted red chillis and other ingredients to mixer jar and grind into a coarse paste.

Add 1/4 cup water while grinding.

Khara Chutney is ready to serve.

Note

It can be stored in  a refrigerator for 10 days.