Turichya Danyachi Amti & Jowar Bhakri

In a pan, heat 1 tbsp oil. Add green toor dal and roast it lightly for a minute.

Add green chilies, garlic cloves, and fresh coriander. Stir everything for a minute.

Let it cool slightly and blend it into a smooth green paste using a little water.

In another pot, heat the remaining oil.

Add whole cumin seeds and finely chopped garlic. Sauté till the garlic turns golden.

Add the green dal paste to the tempering and mix well.

Pour in 2½ to 3 cups of water to achieve desired consistency.

Add salt to taste.

Let the amti boil for about 5–7 minutes on medium flame.

In a mixing bowl, take jowar flour and a pinch of salt.

Gradually add hot water and mix with a spoon.

Once it cools slightly, knead into a soft dough using your hands.

Divide the dough into 4 balls.

Pat each ball with wet hands or roll it out gently into a round flatbread (about 6–7 inches in diameter).

Heat a tawa (griddle) on medium-high.

Cook each bhakri on one side until small bubbles appear.

Flip and cook the other side.