Tempered Bhatia Bread
(by Shital Ashar)

Phulko – 8 nos.
Buttermilk (salted) – ½ glass
Ginger – ¼” piece
Green Chillies – 2 nos.
Curry leaves – 2 sprigs
Tomato – 1 no.
Oil – 2 tblsp.
Mustard seeds – ½ tsp.
Asafoetida – pinch
Salt – to taste
Red chilli powder – ½ tsp.
Lemon juice – 5 ml.
Coriander leaves – 1 tblsp.

1. In a bowl, cut the Phulko into small pieces. Keep aside.
2. In a deep pan, heat oil on a medium flame. When hot, add mustard seeds, asafetida, finely chopped ginger, chopped green chillies and the curry leaves. Allow it to temper.
3. When the mustard seeds start popping, add chopped tomato and the salted butter milk. Stir well and add the Phulko pieces.
4. Add water if the curry is too thick or some extra laban.
5. To this mixture, add the lemon juice, salt, red chilli powder and let it boil till the gravy starts thickening. Stir well.
6. When the consistency is thick, remove from the flame. Serve hot garnished with chopped coriander leaves.