Instructions

1. Mix the masala ingredients and set aside.

Instructions

1. Wash the eggplant and cut 8, ¼ inch thick round slices.
2. Make a mixture of 2 tsp salt and ½ tsp turmeric and rub on both sides of the eggplant slices.
3. Arrange on a tray and let marinate for 15 minutes.
4. Combine roti flour, salt, ground cumin, and oil; rub to form granules.
5. Using hot water, bind into a firm pliable dough.
6. Divide dough into 16 equal size balls. Cover and set aside for 15 minutes.
7. Dab slices with a paper towel to remove moisture.
8. Heat enough oil to cover the base of the frying pan and shallow fry slices on medium heat until evenly cooked on both sides.
9. Sprinkle prepared palita masala on each slice, flip and sprinkle masala.
10. Flip again to adhere the masala, remove from heat and place slices on a paper towel.
11. Roll each dough ball slightly larger than the eggplant slices.
12. Heat a griddle on medium and roast each bhakhri until no longer raw underneath.
13. Flip and cook until brown spots appear underneath.
14. Spread ghee on top and flip.
15. Press with a spatula to help puff.
16. Flip and cook for 30 seconds and remove
17. Place in a container.

Instructions

1. Grind all the ingredients together in a blender to almost smooth paste.
2. Empty into a container and add ½ tsp oil and mix.
3. To serve, spread chutney on 2 bhakris.
4. Place one eggplant slice on the bhakhri, drizzle lemon juice.
5. Sprinkle additional palita masala if desired.
6. Top with the second bhakhri to make a sandwich.