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Vangyachi Bhaaji
Vangyachi Bhaaji

Varan Bhatti, Vangyachi Bhaaji ani Amsul chi kadhi

July 19, 2018

Steamed and shallow fried hard wheat bread, served with plain daal, Kokum kadhi and boiled eggplant preparation | The dish for occasions. Though simple, this dish promises to leave you licking your fingers

  • Prep: 55 mins
  • Cook: 25 mins
  • 55 mins

    25 mins

    1 hr 20 mins

Ingredients

3 cups mixture of coarse wheat flour and coarse maize flour in the ratio 4:1

1 tbsp carom

1 tbsp cumin seeds

1/4 tbsp baking soda

1/4 tbsp turmeric powder

2 tbsp curd, Salt, Vegetable oil

1 cup pigeon peas (tur daal)

1/4 tbsp asaphoetida

1/2 g turmeric powder,Salt, Vegetable oil

Directions

Add carom and cumin seeds to the flour mixture, along with turmeric powder and 1/2 tsp salt

Add 2 tsp hot vegetable oil. Mix well

Add some curd and water and knead well to make hard dough. Rest the dough for minimum of half hour and cover with a thick, wet cloth

Knead further to soften the dough and split it to make 5-6 balls of dough. Flatten them slightly

Apply vegetable oil lightly on the dough and steam them for 10-15 min. Test by inserting a knife. Knife inserted should come out clean

After cooling, cut each ball into 4 pieces and shallow fry in ghee on low flame till the pieces turn slightly brown

Serve hot alongside varan (daal)

Wash daal and add 2 cups of water, turmeric powder, asaphoetida and 1tsp oil. Cook in a pressure cooker for 2 whistles, then let it simmer for 5 minutes

Beat the cooked daal thoroughly. Then add 2 cups of water, salt and bring to boil

00:00

1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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