Pithla Bhakri

Ingredients 

• 1 1/2 cups gram flour (besan)
• 1 1/2 tablespoons oil
• 1 teaspoon mustard seeds
• 4-5 green chillies, slit
• 1/2 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 1 large onion, finely chopped
• Salt to taste
• 1/2 teaspoon red chilli powder
• 2-3 kokum pieces
• 2 tablespoons finely chopped Fresh coriander leaves 

Bhakri

• 300 grams millet (jawar) flour
• Salt to taste
• Chopped onions to serve
• Slit green chillies to serve

Method

1. To make pitle, heat oil in a non-stick pan, add mustard seeds and let them splutter. Add green chillies, asafoetida, turmeric powder, onion and sauté till translucent. Add 1½ cups water, salt and mix well. Cook till onions become soft.
2. Mix gram flour, red chilli powder and salt in a bowl. Add sufficient water and mix well to make a batter.
3. Add the gram flour batter and mix well. Cover and cook for 5-6 minutes.
4. Add kokum pieces and mix well. Add coriander leaves and mix well.
5. To make bhakri, mix millet flour and salt in a bowl. Add sufficient lukewarm water gradually and knead into stiff dough.
6. Heat a non-stick tawa.
7. Divide into equal portions and roll into balls. Pat each of them between dampened palms into bhakris. Similarly prepare the rest.
8. Place a bhakri on hot tawa, apply a little water on top. Pat a bit and cook for a minute on each side.
9. Transfer pitlein a serving bowl and serve with onions, green chillies and bhakri.