Veg Chilli Milli with Yeast-less Nan – Sonal's Jain Kitchen

Ingredients

• 1 cup cabbage (cut into fine strips)
• 50 gm capsicum (all three coloured capsicums, cut into fine strips)
• 50 gm french beans (cut into fine strips)
• 50 gm baby corn (cut into fine strips)
• 3 tbsp paneer (crumbled)
• 3 green chillies (sliced cut)
• 1 & 1/2 cups tomato puree
• 10-12 cashew nuts (soaked in water for 30 minutes)
• 2 tsp red chilli powder
• 2 tsp garam masala (or Jain Punjabi masala)
• 2 tsp tawa masala
• 1 tsp turmeric powder
• 1 tsp dhaniyajeera powder
• 1/2 tsp cumin seeds
• 1 tsp kasturi methi
• 3 tsp fresh cream (or malai)
• salt (to taste)
• 1 tsp sugar (optional)
• Water or milk (add for consistency)
• 3 cup maida (all purpose flour, 1/2 Maida + 1/2 wheat, 2 wheat + 1 Maida (here I take 2 wheat + 1 Maida))
• 1/2 cup curd
• 1/4 cup water
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup fine chopped coriander
• 3 tsp black sesame seeds