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| Main ingredients | Bajra rotlo, Asafoetida, Carom seeds, Green chillies, Spring onions with greens, Garlic, Ginger-garlic paste, Curry leaves, Dried red chillies, Tomato, Turmeric powder, Red chilli powder, Coriander powder, Cumin powder, Fresh coriander leaves |
| Cuisine | Kathiyawadi |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 bajra rotlas
- 4 tablespoons oil
- 1 teaspoon asafoetida (hing)
- 2 teaspoons carom seeds (ajwain)
- 4 green chillies, chopped
- 6-8 spring onion bulbs, chopped
- 2 tablespoons chopped garlic
- 2 teaspoons ginger-garlic paste
- 20-30 curry leaves
- 6 dried red chillies, broken
- 2 large tomatoes, chopped
- 1 teaspoon turmeric powder
- 1½ teaspoons red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 1 cup chopped spring onion greens
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons chopped green garlic stalks + to sprinkle
Method
- Heat oil in a pan, add asafoetida, carom seeds and green chillies, mix and sauté for 30 seconds.
- Add spring onion bulbs, mix and sauté for 2 minutes. Add garlic, mix and sauté for 30 seconds. Add ginger-garlic paste, mix and sauté for a few seconds.
- Add curry leaves and dried red chillies and mix well. Add tomatoes, mix and sauté for 2 minutes.
- Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well.
- Add spring onion greens and mix well. Break the rotlas into pieces, add to the pan, mix and cook for 2-3 minutes.
- Add coriander leaves and green garlic stalks and mix well.
- Transfer into a serving bowl, sprinkle green garlic stalks and serve hot.
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