Majjige Rotti/ Buttermilk Jowar Roti

    Now here I get jowar flour and during summer as heat rises I crave for cooling Jolada rotti/Bhakri... So I have been experimenting the way Bhakris are made in North Karnataka method in a way it has been successful though I am not yet able to make it paper thin the way they do... at least I achieved 1mm thickness... With practice hope to get it paper thin ....
      So I had few left over Bhakris collected over a week and all Bhakris had gone crisp and I don't like crisp Bhakris I like the fresh soft hot ones so I decided to make something of this then I remembered in my Granny's house we used to have this so enquired my mom about it and it came out so tasty and cool too....

Ingredients:
Leftover Bhakri - 4 no
Curds - 1 cup
Green Chilli Paste - 1tsp
Kasuri Methi - 1tblsp (Optional)
Onion- 1 big chopped
Gurellu(Niger seed)  Chutney powder - 1tsp
Turmeric powder 1/4 tsp
Salt to taste

Coriander leaves

Tadka:
Oil- 1tbsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Curry leaves - 1 sprig

Method :
    Break the Bhakris to eatable pieces

Now add about 2 cups of water to the 1 cup curds and whisk it to get butter milk

Prepare tadka add onion, green chilli paste, turmeric powder and Kasuri methi leaves and saute till onions are golden and lastly add salt and coriander leaves

When it cools add it to buttermilk and the Bhakri pieces and gurellu chutney powder (if you dont have gurellu chutney powder you can roasted peanut powder/roasted sesame powder or peanut/sesame  chutney powder) let the bhakri soak for 20 minutes and serve.....

   If you dont want Bhakris soft you can reduce soaking time...