KAIMA ( STUFFED ) BAROTTA.

KAIMA (STUFFED) BAROTTA.

NEEDED:- ATTA - 1 CUP, COOKED KAIMA MASAL - HALF CUP , OIL - 2 TBLSPN, WATER - HALF CUP, SALT - HALF TSP.

TO PREPARE KAIMA MASAL - KAIMA - 100GMS CHANNA DHAL - 2 TSP, BIG ONION SMALL SIZE - 1 NO.  RED CHILLI PWDR - 1/2 TSP, OIL - 2 TSP, SOMPH - 1/2 TSP, BRINJI, BAY LEAVES, CINNAMON - LITTLE. SALT - 1/4 TSP.

METHOD  FOR PREPARING KAIMA MASAL :- PRESSURE COOK KAIMA AND CHANNA DHAL SEPERATELY. CHOP ONION. HEAT OIL ADD SOMPH, BRINJI, BAY LEAVES, CINNAMON . ADD CHOPPED ONION. SAUTE WELL. ADD CHILLI PWDR, SALT.THEN ADD THE KAIMA AND CHANNA DHAL. MIX WELL. ADD LITTLE WATER . COVER IT WITH A LID. COOK TILL THE OIL SEPERATES. 

METHOD FOR PREPARING BAROTTA  :- ADD SALT AND WATER IN ATTA. MIX WELL TO MAKE A ROUGH DOUGH. ADD LITTLE OIL TO SOFTEN THE DOUGH. MAKE LEMON SIZE BALLS. MAKE EACH BALL AS A CUP AND PUT THE KAIMA MASAL INSIDE IT. ROLL WELL LIKE CHAPPATHI BY DUSTING FLOUR IN THE CHAPPATHI BOARD. HEAT THE DOSA PAN AND COOK THE BAROTTA. SPRAY OIL AROUND THE BAROTTA. COOK TILL GOLDEN BROWN BY FLIPPING THE TWO SIDES. 

SERVE HOT WITH PICKLES, SAUCE AND CURD/YOUGART.