Jalpur Ondhwa Flour 2kg

May contain traces of: Wheat, Gluten, Nuts, Peanuts, Mustard, Sesame Seeds, Soya

1. Recipe Idea: Ondhwa. Cooking time: 40 mins. Preparation: 30 mins. Serves: 6-8.
2. Ingredients: 200g Jalpur Ondhwa Flour, 100g Natural Sour Yogurt, 150ml Warm Water, 1 tbsp Salt (according to taste), 100g White Pumpkin (Lauki) grated, 4 tbsp Oil, 1 tbsp Lemon Juice, 1 tbsp Soda-bi-Carbonate, 2 tbsp Sugar, 1 tsp Red Chilli Powder, 1/4 tsp Turmeric powder (Haldi), 2-3 Green Chillies, 1 inch Piece Ginger (make Green Chillies and Ginger into paste), 3-4 Coriander Stems Finely Chopped.
3. For the Tempering: 1 tsp Mustard Seeds, 1 tsp Sesame Seeds (Til), 1 tsp Carom Seeds (Ajwan) (Optional), 1/2 tsp Asofoetida (Hing), 4 tbsp Oil, 3 Cloves, 2 inch Cinnamon Stick.
4. Method:
5. Mix Jalpur Ondhwa Flour with salt, turmeric powder, water and yogurt and leave to ferment overnight.
6. Add white pumpkin, green chilli and ginger paste, coriander, oil, lemon juice, chilli powder, sugar, and Soda-bi-Carbonate to the batter and mix well.
7. Pour this batter into greased tin or a Thali.
8. For the tempering, heat the oil and add the mustard seeds, Ajwan, Cloves, Cinnamon and asofoetida. Then add sesame seeds and fry them until they are brown. Then pour this over the batter.
9. Bake in a preheated oven at 200°C for 30-40 mins until the crust is golden brown.

• Chana Dall (Yellow Gram)
• Rice
• Turmeric Powder

Allergen Advice: Produced in a mill that handles wheat, gluten, nuts, peanuts, mustard, sesame seeds & soya.

To retain freshness after opening please store in an airtight container.