Gakar (Crispy wheat bread)

Yesterday while surfing the channels on television, I saw a program 'Khadyabhramanti' on E tv marathi. Mrs. Kalpana Zokarkar from Indore was singing in her sweet voice. In the same show she taught this recipe from Indore, a traditional one.

I just tried it in the evening and it tasted really nice. She used coarse wheat flour (जाडसर गव्हाचे पीठ ) I used regular wheat flour instead but it worked well.

Ingredients
1 cup wheat flour
1/2 tsp ajwain

1/2 tsp roasted तीळ /sesame seeds
salt to taste
2 tsp oil
1/4 tsp soda-bi-carb
2 tsp ghee/toop/clarified butter


For the dip
1/2 cup curd
2-3 green chillies (roasted directly on the gas stove and then cut)
salt and sugar(optional) to taste
oil, mustard seeds and asafoetida for the tempering

Method
Make a dough mixing all the ingredients using water. Don't make it too soft. Keep it covered for fifteen minutes.

Make small lemon sized portions out of it. Make a flat tikki by gently pressing between the palms. Make an impression with the thumb in the middle of the tikki( just like पेढा)
Heat ghee in the non-stick flat pan or tawa.
Arrange the tikkis on it.
Cover with lid and cook for 8-10 minutes on low flame.
Turn the sides and cook for 2-3 minutes more

For the dip, mix curd, salt and sugar. Add chilli pieces. Heat oil in an iron ladle or pali. Add the tempering and pour it on the curd mixture. Mix well and serve with hot tikkis.