Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, bajri no khato lot. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vagharelo Lasaniyo Rotlo is very popular dish of Gujarat. This recipe of Vagharelo Bajra no Rotlo is made from leftover Bajare ki roti. People of gujarat make this dish during winter season when fresh garlic is available.with sour buttermilk,clarified butter and fresh garlic and lots of kashmiri red chilly powder.
Bajri no khato lot is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Bajri no khato lot is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook bajri no khato lot using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bajri no khato lot:
- Take 1 1/2 cup bajra / millet flour
- Prepare 3 tbsp oil
- Make ready 1/2 tsp mustard seeds
- Get 1/2 tsp cumin seeds
- Get 1/4 tsp hing or asafoetida
- Make ready 8-10 curry leaves
- Take 1 small onion
- Get 1 tsp garlic paste
- Get 1 tsp ginger paste
- Take 1 tsp green chilli paste
- Make ready 1/2 tsp turmeric powder
- Get to taste Salt
- Prepare 1 tbsp coriander leaves
- Prepare 2 1/2 cup water
- Prepare 4 tbsp sour curd
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Instructions to make Bajri no khato lot:
- Heat oil in a pot and add mustard seeds. When it crackle, add cumin, hing and curry leaves. Now add chopped onion and mix well. Add ginger, garlic and chilli paste and cook for 2 minutes.
- Add turmeric powder, salt and chopped coriander to it and mix very well. Now add water and let it heat for 2 minutes.
- Add whisked curd to it and then add flour to it quickly. A whisk can be used to make it lump free.
- Now cover and let it cook on low heat stirring often so that it doesn't stick to the bottom. It will be ready in 10 minutes.
- This can be served hot with a drizzle of groundnut oil, some pickle spice and chutney.
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