Bajre ka Rotla, Baigan Bharta

For Rotla, take flour in a vessel. Add some salt in water, and add a little part of it to the flour. Mash well Keep adding water and mashing the flour until very soft dough is kneaded.

Make medium sized balls from the dough. Take one ball and keep it between palms of both hands and keep pressing them gently in round shape.

You may apply a dry flour over palms to avoid stickyness. Once it is stretched smoothly in a normal Roti size, and place it over a pre-heated clay/earthen tawa. Keep the flame medium. Apply some water gently by hands over the upper side.

Cook the bottom part until pink. Later, turn it upside down and roast that part until pink.

Once both sides are cooked properly, roast it on direct flame. Remove it and make holes by knief or spoon and pour ghee over it.

For Bharta: Roast all the sides of whole eggplant on medium flame. Once it becomes soft n pulpy, remove the hard burnt dark skin from it. Mash it well.

Heat 3-4 tsp in a wok and crackle jeera in it. Later add Hing, ginger-garlic-chili paste, nicely chopped spring onion and spring garlic until pink.

Add now chopped onion and Saute until transparent. Add chopped tomatoes and saute till pulpy. Add the spices and salt as per taste. Mix well and cook for 5-10 minutes

Add now the roasted mussy egg plant and mix well. Cook for 10 minutes.

Serve the rotla hot with Bharta, White Makkhan, Red Garlic Chutney, Small piece of Gud, Sliced onions and Butter milk.