• Sonalika Singhania

Chawal ki roti and besan❤️

This is a traditional recipe which my mom and taiji make during winters. Chawal ki roti is made using rice flour and cooked in coal fire. I absolutely love this dish and wait for winters so that i can have it🤩

P.S. - I couldn’t take the pictures of preparations though its easy to make.

INGREDIENTS-

Enough for 8 chapatis and 4 people-

For the dough-

  1. Chawal atta (Rice flour) - 1/2 kg

  2. Salt - 1/2 tsp

  3. Cumin seeds (Jeera) -1/2 tsp

  4. Coriander leaves- according to choice

  5. Hot water accordingly


Besan ki sabji-

  1. Besan or gram flour - 125gms or 1 cup

  2. Water - 6 cups

  3. Salt to taste

  4. Turmeric powder - 1/2 Tsp or more

  5. Red chilly powder - 1/2 Tsp

  6. Oil - 4 tbsp

  7. Mustard seeds - 1 Tsp (optional)

  8. Green chillies - 2 finely chopped

  9. Ginger - one inch grated

  10. Spring onions - 1/4 cup

  11. Onions - 1 big finely chopped

  12. Lemon juice - 1/2 Tsp

  13. Coriander leaves - as per choice


Tamatar Onion Bharta-

  1. Onions - 2 Big

  2. Tomatoes - 10 medium sized

  3. Potatoes - 2 Medium sized

  4. Salt to taste

  5. Ginger - one inch grated

  6. Coriander leaves - as per choice

  7. Coal - 1 piece

  8. Mustard oil - 2 tbsp

PROCESS-

For the chapatis-

  1. Take rice flour, salt, jeera and coriander leaves in a parath or large plate.

  2. Now add hot water and make a dough using it.

  3. The dough will be like the normal wheat flour dough. Now roll the chapatis. Cook into pan for 2 mins just semi cooked.

  4. Now in the coal fire cook the chapatis until crispy.

For the besan ki sabji-

  1. In a mixing bowl or container, take besan and water.

  2. Mix it well. Add turmeric powder, salt and red chilly powder.

  3. In a kadhai add oil. Add mustard seeds, ginger and green chillies. Cook them.

  4. Add both the types of onions and cook them for a while but it should not turn brown.

  5. Add the besan slurry we prepared earlier.

  6. Cook it for about 30-45 mins at low and medium heat.

  7. The besan will start leaving the sides and will start becoming thick.

  8. At the end add lemon juice and coriander leaves.

It takes a lot of time and patience to cook this besan. It requires stirring it continuously to avoid lumps. After 10 mins you can stir it occasionally in intervals.
If the besan thickens very quickly lower the heat and add 1 cup of hot water and keep stirring.

For the tamatar bharta

  1. Roast tomatoes, potato, green chilly and onion in coal or direct gas flame.

  2. Peel them and mash in a hotpot(कैसरोल).

  3. Add ginger, salt and coriander leaves into it.

  4. Now burn a piece of coal and place it in a bowl inside the hotpot. Pour mustard oil and the smoke will start coming. Close the hotpot and leave it for few minutes.

  5. Sieve the oil into the bharta.

You can also check the recipe here-https://www.sonalika-rassasy.com/post/litti-chokha

Serving-

While serving place hot chapatis and add butter on top. It can be homemade or normal butter. Also serve a piece of jaggery (गुड़) and onions on the side.

It is optional to add lal mirch tadka on top of besan ki sabji. It is prepared with oil jeera and red chilly powder.



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