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:

In a bowl, mix jowar flour, wheat flour, pinch of salt and water. Knead the dough with 1 spoon oil. Keep it aside for 10 - 15 mins.

Divide the dough into small balls. Roll them gently into poori size.
Heat sufficient oil in kadai, fry poori both sides.

Jowar Poori is Ready.

Note

Jowar/ Sorghum is a millet which is gluten free. Texture and taste varies 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.