2 Cup aata
1 Cup coarsely ground dry fruits(badam,kaju)
3 Cups powdered or crushed gud (jaggery)
1 Tea spoon ilaichi powder(green cardamom)
1 Table spoon khus khus(poppy seeds)
2 Table spoons grated gari(dry coconut)
1.5 Cup desi ghee
Heat ghee and add aata.
On low flame roast it till you get an aroma and also the colour of aata changes.do not over do it.
Add khus khus and gari,mix it properly.
Remove from flame.
Add dry fruit powder,ilaichi powder and gud.
Mix properly and make laddoos after some time.
1/4 cup peeled and chopped kairi (raw mango)
1/2 cup gud (jaggery)
1/2 teaspoon jeera
1 teaspoon lal mirch
Salt to taste
Grind all the ingredients in a mixer jar.
Tasty and tangy chutney is ready.
Serve it with namkeen poori or paratha.
3 cups aata (preferable coarse)
Pinch of salt
1 tablespoon oil
Mix aata, oil and salt properly.
Add water and knead it to a stiff dough.
Make very small balls.
Roll them into medium thick puri sized gakars.
Place them on medium hot tawa.
Cook on both sides on low flame.
Puff them on direct flame like phulkas.
Smear it liberally with desi ghee.
Serve with gud-ghee, pithla, baigan ka bharta and lahsun ka thecha.
1 cup aata (wheat flour)
1 cup maida (white flour)
Pinch of salt
1 table spoon oil
3 cups graded gud (jaggery)
2 tablespoons til (sesame seeds)
2 tablespoon graded dry coconut
1 tablespoon khus-khus
1/2 teaspoon green elaichi powder (cardamom)
Knead aata, maida, salt and oil with water till medium hardness and let it rest for 1/2 an hour.
Lightly roast til, coconut and khus-khus separately.
Grind roasted til and coconut.
Make the stuffing by mixing til, coconut, khus-khus, gud and elaichi powder into a soft mixture.
Divide the dough and stuffing into equal parts (for approx 8 rotis).
Fill the stuffing in the dough, make balls and keep aside covered.
Make medium thick rotis of it.
Shallow fry rotis with ghee. Turn it twice / thrice only as they may be a bit brittle.
Let it cool for a few hours.
Enjoy gud ki roti topped with dollop of ghee!