Continuing with the last post which was a picture post, here is the recipe of all the dishes mentioned there..
Take wheat aata and mix some makke ka atta. Add a pinch of baking soda and some salt. Add oil/ghee .The amount of oil/ghee must be so much that when you take this mixture in your hand and squeeze it then it should be able to bind itself.
To this mixture add water and knead it like a regular dough .Make sure the dough is bit hard like the one with which we make poori.
Make small balls with this dough and flatten each ball in the Centre. This is done so that the aata gets cooked properly.
Take a vessel filled with water and keep it on the stove. Let the water boil. Once its starts boiling add the aata balls in it. Let it boil for some time.
The trick to know if it’s time to remove them from water is that the balls would have increased in size and would have kind of boils on the surface.
Remove the balls from water and place aside. In the meanwhile pre heat the oven (we use gas oven, no idea of electric oven).
Place these boiled balls in the oven and bake for sometime. Take another container and fill it with melted ghee. Once the baflas are cooked hold them in a cotton cloth and press it gently. It will slightly break. Now place it , in the vessel full of ghee. Leave it for sometime so that it absorbs the ghee.
Remove from ghee and your hot baafla are ready
1. If the aata balls are not boiled and directly put in oven then it is called baati..This is the difference between baati and baafla.
2. Baati/Baafla tastes best when roasted in cow dung cake instead of roasting in oven
2. Mixed Daal:
Mix all the dry daal in a container (toovar/arhar,chana daal,green moong,white urad and black urad),add water ,salt and turmeric powder. Pressure cooker all the daals together. Once cooked mashed them with the back of the ladle.
In a small pan take ghee, heat it a bit and add heeng (asafoetida) ,chopped ginger ,jeera and red mirchi powder. Pour this on top of the cooked daal.
3. Baigan ka Bharta:
Take a big brinjal (there is a special variety which is used to cook bharta) cut it small pieces and pressure cooker it.Removing the skin is optional. I do not remove it as I like the blackish colour of the final product. Add very little or no water while cooking the brinjal.Once done mash the brinjals.You can use a hand blender for that but make sure it does not become very smooth.
In a pan add oil. Once its hot add jeera and when it starts to crackle add chopped onions,tomatoes,green chilies.Add spices like turmeric powder, red chilie powder and dhaniya powder.Mix well.Fry well,till it leaves oil .Now add the mashed brinjals. Add salt to taste and mix everything.The bharta is ready.
1. Alternately you can also roast the brinjal directly on the gas stove or in the dried cow dung cake. Make insertions on the brinjal with a knife or fork before roasting.
The skin of the brinjal will be removed automatically. Mash the brinjal and add raw onion, tomatoes and green chilies. Add salt to taste.
This version of bharta might cause itching in throat/mouth.
The kadhi that goes with this platter is bit thin as compared to normal kadhi and bit sour. Also no pakoda is added to it.
Mix curd (make sure its sour) and besan together and whisk it properly, so that no lumps are formed. Add required amount of water to maintain the consistency.
In a pan add oil. Add mustard seeds, jeera and methi seeds. Once they start to crackle add asafoetida. Add turmeric powder and red chili powder. Add the curd+water+besan mixture.Add salt and add big pieces of green chilies. Bring this mixture to boil.
In a small pan add ghee,red chilie powder and whole dried red chilie .Add this on top the kadhi.Serve hot.
5. Green chutney:
Take a bunch of green dhaniya leaves, mint leaves, chopped raw mango,jeera,table salt, black salt, green chilies. Add some water.
Coarsely grind everything in the mixer.
Chatpati green chutney is ready 🙂