Korma Ka Khakhra – The Jainsite World's Largest Jain Website

Ingredients

• In a pan, soak kormu in water for 4-5 hours. In a deep plate, mix all the ingredients. Knead to a soft dough.
• Divide the dough into 15 smooth, equal balls.
• On a floured surface, press the dough ball. Roll out each roti as thin as possible.
• On a low flame, heat griddle. Roast roti on both sides. Remove and apply ghee over it. Cool it. Cook, cool and pile the remaining rotis.
• Smear little ghee on the griddle when each side of the roti is roasted. Continue roasting rest of the rotis. Put each roasted khakhra on the pile.
• Let the pile cool with the heavy vessel on it. Store in an airtight container.
• Additional Note: Do not apply ghee on the top and bottom rotis of the pile. Korma rotis, rolled little thicker and well cooked like theplas, can also be served.
• 100 grams split green beans with skin (dry grind, coarsely)
• 150 grams whole wheat flour
• 1 teaspoon Turmeric Powder
• pinch of asafoetida
• 2 teaspoons sesame seeds
• 5 teaspoons ghee or oil
• 1 cup water (to soak and bind - approx.)
• salt to taste
• Other Ingredients
• wheat flour (for dusting)
• oil (to apply over theplas)