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4 cups - Whole wheat flour
2 cups - Plain flour (maida)
1 tbsp - Papad khar or 1.5 tsp Soda bicarb
2 tsp - Salt
1 tsp - Red chilli powder
1/2 tsp - Cumin seeds
1/4 tsp - Asafoetida
How to Make Gheria
Dissolve khar and salt in 1.5 litres water. Bring to a boil.
Meanwhile, take all the other ingredients in a large deep vessel.
Make a hollow in the centre and pour the boiling water into it.
Using a wooden spatula, mix water and flours slowly.
Scrape off any dough that is stuck.
Place a large steamer or deep vessel with water inside.
Bring to a boil, place perforated tray or bowl over boiling water.
Make sure there is enough space between water and bowl.
Place dumplings of dough in the steamer.
Cover, place a weight over the lid to keep the steam from escaping.
Cook on high for 20 minutes and on low for 15 minutes.
Serve piping hot.
Drizzle a bit of olive, mustard oil or ghee.
If desired, serve with chilled curd.
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