This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients -

1. Jowar flour - 1/2 cup
2. Onion - finely chopped - 1/2
3. Kasuri Methi - 1 Tsp
4. Water - 1 cup
5. Salt - 1/8 Tsp
6. Tamatar Shorba -
7. Tomato - roughly chopped - 3-4
8. Tomato - puree - 2
9. Vegetable oil - 1 TBSP
10. Mohiri - 1 Tsp
11. Cumin seeds - 1 Tsp
12. Hing - 1/4 Tsp
13. Turmeric powder - 1 Tsp
14. Red Chili powder - 2 Tsp
15. Coriander seeds powder - 1 Tsp
16. Cumin seeds powder - 1 Tsp
17. Jaggery - 1 Tsp
18. Salt to taste
19. Water - 1/4  cup

Method -

Tamatar Shorba -

1. Heat a pan over medium heat. Add vegetable oil and mohiri . Let the seeds crackle and add cumin seeds and hing. Add roughly chopped tomatoes and mix well.
2. Add salt to taste and mix well. Let the tomatoes turn mushy , add tomato puree. Add the dry masalas turmeric powder , red chili powder , coriander powder and saute well.
3. Add jaggery and water , mix well. Cover and cook on medium heat for 4-5 minutes. Serve hot with a garnish of sev of your choice.

Masala Bhakari -

1. In a mixing bowl or plate add the jowar flour , salt , onion and kasuri methi . Add water slowly and knead into a soft dough. Knead for 5-7 minutes to make sure the gluten is released.
2. Make into lemon size balls of dough. Dust the ball with some dry flour and gently roll the ball with a rolling pin. Roll it into a medium thickness and around 4 inch diameter.
3. Carefully lift the bhakri with both your hands and place it on a hot iron griddle.Spread a little water with your hands on the surface of the Bhakri and then flip it over with a flat spatula.
4. Apply vegan butter or vegetable oil and roast on both sides till we get a nice golden color.