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Clean & finely cut the bhaji & add soje salt to it. Mix both the flours & put in some oil & required amount of other ingredients. Mix & bind to a stiff dough. Divide into small balls. Roll each ball thinly. & roast like chappati. Apply ghee to each chappati, when all done re-roast all the chappatis on a slow fire till crisp.
Khichu
1 Cup Dhana Atta.
Cup Wheat Flour.
1 Cup Jaggery.
Cupt finely cut Onions.
Cup finely cut Radish & its leaves.
Salt, chillies, corriander leaves & scraped cocoanut, add some salt to onions & radish. Heat some water & add jaggery, then add both the flours & stir with wooden spoon when cooked add onions & radish, corriander leaves, chillies etc. Cook for a while & add cocoanut. Take off fire & serve when set.
Kanji Wada
2 Cup Bal Atta.
1 Cup green gram dal, 1 r. sp. mustard seeds, Salt, chillie powder, Oil for frying,
-SARALA K. DHABLIWALA
Shree Sudharmaswami Gyanbhandar-Umara, Surat
Soak dal for four hours. Grind in paste and mix in salt, chilly powder and flour. Previous day. Heat 1 litre water and add roasted mustard seed powder and salt. Fry wade in hot oil and soak in the prepared water. Serve next day.
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--SARALA K. DHABLIWALA
--RAJASTHANI MAHILA MANDAL
www.umaragyanbhandar.com
