VADA PAV DRY CHUTNEY | વળા પાવ ની સૂકી ચટણી

Ingredients
Grated dry coconut - 1 cup,
Sesame seeds - 1/4 cup,
Oil - 1/4 tsp,
Peeled garlic - 1/4 cup,
Whole red chilli - 2-3,
Cumin seeds - 1 tbsp,
Salt - 3/4 tsp,
Kashmiri red chilli powder - 2 tbsp.

Method
Grate dry coconut well and measure one cup.

Dry roast grated coconut over medium flame for 4 - 5 minutes.

Take out in a bowl and keep aside.

Dry roast sesame seeds for 3 - 4 minutes over medium flame.

Take out in a bowl and keep aside.

In a pan heat 1/4 tsp oil.

Add peeled garlic cloves. Roast over medium flame for 2 - 3 minutes.

Take out in a bowl and keep aside.

In same pan, with remaining oil in it, roast whole dry red chilli. Roast for 2 - 3 minutes over medium flame.

Take out in a bowl and keep aside.

Roast cumin seeds in same pan with remaining oil for 2 -3 minutes over medium flame.

Take out in a bowl and keep aside.

In a mixer grinder add roasted garlic, cumin seeds, dry red chilli, salt and sesame seeds.

Grind well.

Now add roasted dry coconut and  kashmiri red chilli powder.

Grind well according to desire consistency, coarse or fine.

Notes
Adjust amount of ingredients as per taste.
Grated dry coconut powder can be replaced with desiccated coconut.
Store this chutney to an airtight glass container in refrigerator for a month.
All ingredients should be on room temperature before grinding and storing process.

MASALA ROTLO | મસાલા રોટલો | Fenugreek leaves and green garlic rotlo | મેથી વારો લસણિયો રોટલો

Ingredients

Pearl millet flour - 1 cup, 

Fresh fenugreek leaves - 1 cup, 

Turmeric powder - 1/2 tsp, 

Cumin seeds - 1/2 tsp,

Asafetida - 1/4 tsp, 

Coriander & cumin powder - 1/2 tsp, 

Clarified butter - 1 tbsp, 

Green chilli paste - 1 tsp, 

Ginger paste - 1/2 tsp, 

Salt - 1/2 tsp, 

Water - as needed, 

Green garlic (finely chopped) - 1/4 cup.

Method

In a large mixing bowl, add all the ingredients listed under the header of  "ingredients" section above except water.

Mix well. 

Add water gradually little at a time and form dough. 

Knead dough well for 3-4 minutes.

Preheat clay tava for 5 minutes.

Divide dough into 2 parts equally.

Dip palm into water and make round shape ball.

With the help of both palm make round shape rotla as shown in video down below. Transfer prepared rotla over hot tava.

Apply some water over rotla. Roast over medium high flame.

After 2-3 minutes, flip rotla and cook other side.

Again cook well from all the sides. 

Take out cooked rotla in a plate and apply clarified butter or butter well.

Serve hot with meal.

Notes

Adjust amount of ingredients as per taste.

Can roll rotla with rolling board and rolling pin.

i used frozen green garlic.

Green garlic can be replaced with garlic.

Here i am using Himalayan pink salt and organic clarified butter.