I never mentioned about one of my very close friends since I was a little baby, n that’s my ‘MAAMI‘ :) I wanted to make the best of her dishes and introduce her over here! I always loved her company… let it be cooking or chattering! I can say it proudly that she’s the one spreading joy, smile, fun all over… Someone who’s a backbone of the family! Aligarh, Uttar Pratesh is her native, yet born in gujarat only… But being brought up in a suburb with Rajasthani locality, she has her expertise in making authentic Rajasthani dishes :)
If I’m supposed to ask her to make something for me, I’ll definitely demand her ‘Aloo-Poha’ :) Even till date, I try creating a replica of that taste… I’m sure I will, some day for sure! Missing her Aloo Kachori (Kachaudi is what she speaks), Daal-Baati n Dalwada too :P But I always enjoyed these all dishes whenever she cooked, and even I make in-house often now! Just one thing that I never made before, but had it many a times in her kitchen is “Khooba Roti“. Ohhh… we used to call it ‘Chaptiwali Bhakhar‘ only, but I got to know this name while watching some cookery show on TV :) I simply love the flavors, it’s pretty much mild and simple though… I obviously watched her making it before, so refreshed this technique!!! And just gave it a shot…
But believe me, it turned out to be so soft inside and crisp outside. Also, it added an extra star in a complete meal with Mixed Dal (Methi flavored)!!! I strongly recommend you to try out this one…
2 cups Wheat Flour
2 tbsp Semolina
1/2 tsp Ajwain
1/8 tsp Baking Soda
A pinch of Hing
Salt, to taste
2 tbsp Oil
STEPS TO FOLLOW:
- Take all the ingredients in a big mixing bowl and mix them well.
- Knead a hard dough by adding lukewarm water as required.
- Cover with a lid and keep it aside for half hour.
- Divide the dough in 6 equal portions and roll them out to make a thick 6-7″ diameter bhakhri.
- Arrange it on a flat griddle with lowest flame and pinch all over on top surface (like shown in image).
- Once the bottom surface is golden brown n crisp, flip it over.
- Cook it for 1-2 mins and then cook it on direct flame on both the sides, specially pinched one.
- Spread a dollop of ghee generously in indentations.
- Serve hot with Mixed Dal!
- You can add turmeric powder to get a slight yellowish color.
- Also, cumin seeds can be used to replace ajwain here.