Veg bhakri

Bored of eating veggies with roti or bhakri.

Here is a healthy and delicious twist to regular meal.

Serving : 4
Ingredients:
Mixed veggies : 1/2 cup each
I used sweet corn, capsicum, carrot, aloo and french beans.
Onions : 1 medium sized thinly sliced.
Ginger Garlic paste : 1 tspn
Tomatos : 3 medium sized
Coriander leaves with stalks : 1 cup
Mint leaves : 1/2 cup
Boiled Kahsmiri Raajma : 1 cup
Boiled Chana : 1 cup
Green Chillies : 3 to 4
Salt and Red chilly powder : As per your taste.
Whole wheat dough : Enough to roll out 2 rotis
Butter : 2 tbspn
Oil : 3 tbpsn
Coriander seed powder : 1 tspn
Cumin/jeera and methi powder : 1/4 tspn
Cumin / jeera : 1tspn
Mustard seeds / rai : 1/2 tspn
Bay leaf : 1
water : 1 1/2 cup
Masala powder and other whole masala are optional can be added as per your taste.

Method : 

• Chop all veggies in to small cubes and steam them.
  
  
  
  
  
  
• Boil soaked kashmiri Raajma and Chana.
• Take a pan, add 2 tspn of oil and stir fry tomato, coriander and mint leaves until tomatoes turn soft.

• Let tomatoes cool down to room temperature and grind them with 1 tbspn of boiled raajma and chana.

• Now take heavy bottom pan place it on medium flame and add butter and oil.
• Let butter melt and blend in oil. Now add cumin seeds and mustard seeds.
• Add Bay leaf and saute for 30 to 40 secs
• Now add sliced onions and saute for 3 mins on medium flame or until onions become translucent.
• Now add turmeric powder and ginger garlic powder.
• Saute and let it cook until raw smell of ginger garlic paste goes away. It takes 2 to 3 minutes on medium flame.
• Add Capsicum and saute again for 1 minute.

• Now add steamed veggies into the pan and saute well. Let it cook for 2 to 3 mins on low flame.

• Now add add Raajma, chana and tomato paste into the pan and mix well.
• Now add salt and red chilly powder and mix well. Let it cook for 2 to 3 minutes of medium flame.
• Tomato mixture can turn thick, to balance it, add 1 1/2 cup water and mix well
• Let it cook on low flame for 3 minutes.
• Meanwhile roll out two rotis and cut them in to desired shape.

• Add these roti pieces in to the pan and mix well. Make sure you do not squash them in to grave.
• Now let it cook for 3 to 4 mins on low flame or until you see oil on sides of the pan.

• Turn off the heat and add coriander seed powder and cumin and methi seed powder.
• Add chopped coriander leaves and mix.
• Serve it with lemon wedge and sev.