BHAKHARI (CAN BE PRESERVED FOR A MONTH)
2-cup wheat flour coarse like rawa (cream of wheat)
1-tsp. red chili powder
4 tbsp. Ghee
4 tsp yogurt
1-tsp. turmeric powder
Dried leafy fenugreek (methi)
Shift the flour. Add 4 tbsp, ghee, turmeric powder, salt, sugar and chopped dry leafy methi. Mix with yogurt and knead the dough with water. Cover and leave for ½ hour.
Knead the dough again. Make small balls. Roll each ball like a pancake with ½ an inch thickness. Roast on griddle until red on both sides. Roast bakharis on low heat only.
Apply ghee and serve.