Ingredients:

• 1 cup – semolina/rava
• 1 cup – flour (preferably Wheat flour)
• 1-2 cups – lassi, to get a loose paste (or plain water and Lime juice).
• 1 – finely cut Onion
• 1/4 tsp – chilli powder and pepper powder each
• Ginger 1 inch, finely sliced (or ready made Ginger paste)
• 1 small bunch – Coriander leaves
• 1 tsp – Jeera
• A pinch – Hing
• Salt to taste
• Optional:
• Shredded carrot/cabbage/capsicum/radish/or few Methi leaves/palak (finely cut).

Method:

1. Mix the atta, semolina, add salt and hing and mix into loose paste, with lassi or water and lime juice or plain water.
2. Add the other ingredients and mix well.
3. Heat the tava, spread a little oil with half an onion (spreads evenly and better that way) and pour a big ladle of the dough and move the tava around to ensure it spreads.
4. Turn over after two minutes.

Recipe courtesy of Sify Bawarchi