KHAJLI

This is a shout out to Manjula bhabhi Vithlani, who is a very good cook. Thank you Manjula bhabhi for sharing khajli recipe.

Prepare halwa

1 cup white flour

1/3 cup ghee

1/3 cup oil

1/3 cup water

in a pan mix all above the ingredients and cook the mixture on low to medium heat for about 5 minutes. Turn the heat off and transfer the mixture in a plate, set aside.

1 1/4 cup white flour

1/4 cup ghee

1/2 cup water

Ghee for frying

Combine all the above ingredients and prepare dough, cover and allow to rest for 40 minutes. Add the prepared halwa in the dough and knead gently until incorporated. Divide into equal golf size balls, flatten on the work top and press lightly. Make tiny holes with the tip of your fingers, deep fry on a low heat until golden brown.Remove and place them upwards ( strait) lined with paper towel. Serve khajli with masala tea.

SPINACH AND BEETROOT TORTILLA

1 cup oats

2 tablespoon flaxseeds

1/2 teaspoon salt

1/2 cup spinach puree

For the beetroot rortilla

1 cup oats

2 tablespoons flaxseed

1/2 teaspoon salt

1/2 cup beetroot puree

Process the oats and flaxseeds until powder consistency. Transfer in a bowl. add salt and spinach puree, mix all together and prepare dough. ( if the dough is stiff add i tablesoon of yogurt ) Cover the dough for about 1 minutes. Divide the dough into approx 6 equal parts and roll out each into this tortillas with rolling pin. Cook on both sides over a medium heat and set aside. Enjoy the tortilla with hummus, sautéed vegetables and cheese.