Jawar Palak ki Roti and Gatte ki Chaat

About Jawar Palak ki Roti and Gatte ki Chaat

Ingredients

• Jawar palak ki roti
• Sorghum flour (jawar ka atta) 1 cup
• Spinached (palak), chopped 1 cup
• Whole wheat flour (gehun ka atta) 1 cup
• Salt to taste
• Buttermilk ½ cup
• Oil as required
• Gatte ki chaat
• Gram flour (besan) dough 150 gms
• Salt to taste
• Medium onion ½
• Medium tomato ½
• Cauliflower, grated 2 tbsps
• Carrot, grated 2 tbsps
• Green peas, blacnhed 3 tbsps
• Coriander-mint chutney 1 tbsp
• Green chillies, chopped 1 tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Jawar Palak ki Roti and Gatte ki Chaat (Stepwise Photos)

Method

1. To make jawar palak ki roti, take both the flours in a mixing bowl. Add spinach leaves and salt and mix well. Add buttermilk and knead into a dough.
2. Divide the dough into equal portions and roll each portion into a roti.
3. Heat a non-stick tawa and cook these rotis, one at a time, turning sides and drizzling a little oil so that they get evenly cooked on both sides.
4. Arrange them on a serving platter and serve hot.
5. To make gatte ki chaat, roll the gram flour dough into a thin long cylinder and cut into ½ inch pieces.
6. Boil sufficient water in a deep non-stick pan, add these pieces and salt and cook till they rise to the top.
7. Finely slice the onion and chop the tomato and put them in a mixing bowl.
8. Drain the gattas and add to the onion-tomato mixture in the bowl.
9. Add cauliflower, carrot, green peas, coriander-mint chutney and salt and mix well.
10. Add green chilli and mix well.
11. Transfer into a serving bowl and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps