Chakli

Ingredients

• 2 cups Bhakari flour or Jawar flour 
• 1 cup Besan or gram flour
• 1 tbsp Carom seeds or ajwain
• 1 tbsp White sesame seeds
• 1 tsp Red chili powder
• 1/4 tsp asafoetida
• 1/4 cup Melted butter
• 2 cups - warm water
• Salt to taste
• Oil to fry

Method

• Sieve the jawar and gram flour together to a mixing bowl. Add carom seeds ,white sesame seeds, red chili powder, asafoetida,salt and mix together.
• Pour the melted butter and mix.
• Add water little at a time and make like a chapati dough. Dough should not be too stiff nor too loose.
• Take little dough and fill into the chakli mold. With the chakli presser, press and shape the chakli to a plate with paper napkin.
• Make a bunch and keep ready to fry in oil. Heat oil in a pan or in kadai .
• Carefully slide shaped chakli dough into the hot oil.
• Fry both sides on a medium high heat, till crisp and golden.
• Take off the oil and drain on a paper towel.
• When they cool store them in a air tight container.

Palak Sev

Ingredients

• 1 cup chickpea flour or besan
• 2 tbsp hot oil
• 1 bunch spinach or palak
• 1/2 tsp red chilly powder
• 1/4 tsp turmeric powder
• 1/4 tsp asafoetida
• Salt to taste
• Oil for deep-frying

 Method

• Combine the Besan, oil, asafoetida and turmeric powder, red chilly powder, salt and approximately 2-3 tablespoons of water.
• Wash spinach leaves thoroughly. Boil them.
• Add a pinch of salt and blend the cooked palak leaves to a fine paste.
• Add this paste to the besan mix and knead the dough, it should be stiff dough.
• Heat oil in a kadai.
• Fill the dough into a sev "press" and press out thin strands into hot oil.
•  Deep fry on a slow flame till crisp.
• Cool and store in an air-tight container.

Dal Bati

Ingredients:

To make Bati
2 cups slightly coarse wheat flour
1-2 tbsp ghee
1 tsp ajwain seeds(oregano)
1 tsp jeera (cumin seeds)
1/2 tsp sugar
salt to taste
1 cup water

To make Dal
1 cup toor dal
1 tbsp coriander leaves finely chopped
1 medium sized tomato finely chopped
8-10 curry leaves
3-4 green chillies splited in between
1/2" piece ginger crushed
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp mustard and cumin seeds
2 pinches asafoetida
salt to taste
2 tbsp ghee
3-4 cups water

Method

Dal

• Wash and pressure cook dal in 2 cups of water.
• Cool,beat dal with whipper adding some more water and keep aside.
• Heat ghee in a saucepan and add the seeds.
• Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.
• Now add red chilli powder,turmeric powder,dhania powder and some water.
• Allow to cook for 2-3 minutes,add salt.
• Add beaten dal.
• check taste for salt and spices.
• Garnish with chopped coriander

Bati

• Place all ingredients in a large bowl or a food processor and make a firm dough.
•  Divide it into 16 portions and make balls.
•  Bake in a pre-heated oven at 350 F or 180 C for 20 minutes.
•  Turn over and cook for further 10 minutes.
•  Turn oven off and leave baties in for a further 10 minutes. Oven times vary so make sure baties do not burn and are cooked thoroughly. They should be lightly browned.
•  Dip each bati in melted ghee and take out immediately. Keep aside in a warm dish or casserole dish 
•  Serve hot with Dal. They are eaten dipped in dal