KUTTU ROTI:
• Mix sendha namak in the flour and knead with the water into a soft pliable dough
• Cover the dough and leave to rest for 30 minutes and proceed to make the paranthas.
• Take a ball of dough and roll it with your fingers using dry flour only as the dough is not very smooth to use rolling pin.
• Make it on a non-stick pan or tawa, though it may become little dry.Once done apply ghee and serve hot.
ALOO RASA:
• Heat the ghee, add cumin seeds and when they begin to splutter add the ginger,green chilli,chopped tomatoes.
• Stir-fry till the ghee separates.
• Add salt and chilli powder. Stir a few times, till well mixed.
• Now add the potatoes and turn over high heat, till they look slightly fried.
• Add about 2 cups of water and bring to boil.
• Simmer uncovered for about 15 minutes, till tender. Serve hot with kuttu roti.
MAKHANA RAITA:
Beat curd with sugar .Add roasted spicy makhanas to except groundnut and cashew.(Follow recipe)
Add sendha namak and cumin powder to it . serve chilled.
