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Ingredients Method Notes

Ingredients
  

  • For Charamiya
  • 2 cups Bajra flour
  • 5-6 cups chassh/buttermilk or sour yogurt mixed with equal parts water
  • 3 green chillies minced
  • 1 inch ginger minced
  • 4-5 cloves garlic minced
  • a handful of chopped coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander and cumin seeds powder
  • salt to taste
  • oil for shallow frying
  • For tempered Chaash/buttermilk
  • 2 cups Chassh/buttermilk
  • handful of fresh Coriander
  • 1 green chilli
  • 2 cloves garlic
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander and cumin seeds powder
  • salt to taste
  • 1 tablespoon oil to temper

Method
 

  1. In a mixing bowl, mix all the ingredients except oil, listed for Charamiya.
  2. Make a pancake like batter.
  3. Heat an iron griddle, brush it with oil and spread the Charamiya batter with a cardboard/visiting card.
  4. Cook it on one side, smear oil on its sides and top.
  5. Flip, smear oil and cook till light brown.
  6. Repeat until you have used the entire batter.
  7. For the tempered Chaash
  8. In a mortar-pestle pound fresh coriander, green chili, garlic, turmeric, red chili and coriander-cumin powder.
  9. Take a saucepan, heat oil, add the pounded mix, saute for 1/2 minute. Add the buttermilk and salt. Stir well.
  10. Bring to boil, remove from flame.
  11. Serve hot Charamiya with tempered Chaash.

Notes

There is no need to soak the batter. You can add fresh fenugreek green, spring onions, green garlic shoots whenever they are in season.