Ingredients:

• 4 cups – Whole Wheat flour
• 2 cups – Plain flour (maida)
• 1 tbsp – Papad khar or 1.5 tsp Soda bicarb
• 2 tsp – Salt
• 1 tsp – Red Chilli powder
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Asafoetida

Method:

1. Dissolve khar and salt in 1.5 litres water. Bring to a boil.
2. Meanwhile, take all the other ingredients in a large deep vessel.
3. Make a hollow in the centre and pour the boiling water into it.
4. Using a wooden spatula, mix water and flours slowly.
5. Scrape off any dough that is stuck.
6. Place a large steamer or deep vessel with water inside.
7. Bring to a boil, place perforated tray or bowl over boiling water.
8. Make sure there is enough space between water and bowl.
9. Place dumplings of dough in the steamer.
10. Cover, place a weight over the lid to keep the steam from escaping.
11. Cook on high for 20 minutes and on low for 15 minutes.
12. Serve piping hot.
13. Drizzle a bit of olive, mustard oil or ghee.
14. If desired, serve with chilled curd.

Recipe courtesy of Saroj Kering