Fasting special Pithale and Bhakri

Instructions

Pithale

Step 1: Soak raw peanuts in enough water for about 2 hours and blend them into fine paste in mixer.

Step 2: Avoid using water while blending. Add a little water if needed.

Step 3: Heat up ground nut oil in a pan and add cumin seeds.

Step 4: When cumin seeds splutter, add red chili powder and mix well.

Step 5: Add the blended paste and mix well.

Step 6: Add salt and mix well.

Step 7: Cook the mixture on medium heat for about 4-5 minutes until oil is released from it.

Step 8: When oil begins to float over the mixture it means the peanut paste is cooked well.

Step 9: Turn off the gas and pithale is ready.

Bhakri

Step 10: Blend sabudana well into powder in mixer and add varai.

Step 11: Blend it together into as fine flour as possible and strain it through a sieve. Flour for bhakri is ready.

Step 12: Mix the bhakri flour and salt well together.

Step 13: Add a little water at a time and knead soft dough.

Step 14: Knead the dough really good for at least 5 minutes until it becomes nice and smooth.

Step 15: Take small portion from the dough and make it smooth and even.

Step 16: Sprinkle dry flour on the rolling board and place the dough ball on it.

Step 17: Pat it into as thin bhakri as possible.

Step 18: If needed you can dip your hand in dry flour while patting the bhakri.

Step 19: Heat up a skillet and transfer the bhakri on it.

Step 20: Spread water on it after about a minute and flip the bhakri over when the water is almost dried.

Step 21: When lower side is roasted well, flip the bhakri over and roast it directly on the gas.

Step 22: When the bhakri is roasted well from other side too take it off on a wire rack. Bhakri is ready.

Step 23: Serve the bhakri with pithale.