Ker sangri with bajra roti

Ingredients for 4 portions

• 80 gSangri, soaked overnight
• 30 gKer, soaked overnight
• to tasteSalt
• 4 tbspCurd, whisked
• 1 ½ tspRed chilli powder
• 2 tspCoriander powder
• 3 mlTurmeric
• 4 tbspMustard oil
• 1 tspCumin, seeds
• 1 mlHing (asafoetida)
• 3Dried red chillies
• 1 tbspRaisins (optional)
• 1 tspAmchur

On the side

• 400 gBajra flour
• ≈ 300 mlWater, warm, for the dough
• 2 tbspGhee, for the rotis

Method

1. Drain the ker and sangri and rinse them in a few changes of water. Put them in a pan with fresh water to cover and a little salt and bring to the boil.
2. Boil for 12–15 minutes, until the sangri is tender, then drain.
3. Meanwhile, whisk the curd smooth with the red chilli powder, coriander powder, turmeric and salt.
4. Heat the mustard oil in a kadai until it smokes, then lower the heat. Add the cumin seeds, hing and dried red chillies and let them sizzle for a few seconds.
5. Pour in the curd masala and stir on a low flame for 2–3 minutes, until the oil separates.
6. Add the ker, sangri and raisins and mix well. Cover and cook on a low flame for 6–8 minutes, stirring once or twice, until the masala clings and everything is dry.
7. Sprinkle over the amchur, mix and turn off the heat.
8. Make the bajra rotis: mix the bajra flour with a pinch of salt and knead a quarter of it at a time with warm water, rubbing it with the heel of your hand until smooth (bajra dough cracks if it sits). Pat each ball between wet palms into a 15 cm round about 5 mm thick. Cook it on a hot tawa for a minute, brushing the top with water, flip and cook the other side, then puff it over the flame until brown-spotted. Make 8, spread them with ghee and keep them wrapped in a cloth.
9. Serve the ker sangri with the hot bajra rotis.

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