Ingredients

Rotla

• 1                cup Bajra (millet flour)
• 1                tsp oil
• 3/4             cup water

Bhinda Masala

• 1/2             lb Bhinda (okra)
• 3                tbsp oil
• 1/4             tsp cumin seeds
• 1                small onion, thinely sliced
• 1                small tomato
• 1/2             tsp dhana Jeera powder(coriander and cumin)
• 1/4             tsp turmeric(haldi)
• 1/2             tsp salt
• 1-1/2          tsp green Masala
• 1/2             cup yoghurt
• 1                tbsp finely chopped onions
• 1                tbsp finely chopped tomatoes
• 1                tsp finely chopped cilantro
• 1/2             tsp finely chopped jalapeño

Instructions

1. In a small bowl add the bajra, rub in oil and make a soft dough with the water.
2. Kneed it well.
3. Divide the dough into 15 small balls.
4. On a paper towel, flatten the ball into a 2-1/2 inch small rotla.
5. Cook this on a preheated medium hot tawa.
6. Cook till it starts to change colour, about 2 min, flip it over and cook for 2 min.
7. You can cook a few small rotlas at a time.

Bhinda

1. Wipe the bhinda with a wet cloth.
2. Cut them in rounds about a 1/2″ thick.
3. Rub 1 tbsp oil and bake it in a preheated oven for about 15 minutes. They should be a little crispy.
4. Heat oil in a medium frypan, add the cumin seeds and sauté the onions till they are transparent.
5. Add the chopped tomato, dhana Jeera powder, haldi, salt, 1 tsp green masala, mix and cook covered, on low heat for 5 minutes, stirring a couple of times.
6. Add the baked Bhinda, mix well and cook for 5 minutes on low heat.
7. Mix half tsp green masala in yoghurt and leave it in the fridge.
8. Mix the chopped onions, tomatoes, cilantro and jalapeño.

To Assemble:

1. Just before serving, spread a tsp of Bhinda mixture on the rotla, sprinkle it with the tomato mix and serve with yoghurt.