Mandke

Ingredients:
3 portions of wheat flour
1 portion of gram flour (besan)
¼ tsp ajwain
¼ tsp cumin seeds
½ tsp red chilli powder
Salt to taste
2 tsp oil
Ghee for applying

Method:
1. Mix all the above ingredients except ghee to form a dough.
2. Make the dough little tighter than the dough which we prepare for roti.
3. Keep it aside for 30 minutes.
4. Take a medium sized ball of dough and roll it to a small thick roti. Then apply little ghee and fold it to form a semicircle. Again apply ghee on the semicircle formed and fold it so as to form a quarter circle.
5. Apply little flour to this quarter circle and then again roll it as the same shape( i.e. triangular) to form a thick roti.
6. Put this thick roti in tandoor on a low flame.
7. When the roti is done take it out from the tandoor and apply 1 ½ tsp of ghee to it and serve it with mirchi ke tapore and aloo pyaaz ki sabzi and/or curd.
Note: If you do not have tandoor you can heat the roti on some iron mesh(“net) also.
Or you can do it on iron tawa on the low flame and when one side of the roti is done and you are turning it upside down for the other side poke the roti with some pointed thing at several places and put it on burner itself on low flame so that every layer of the roti is cooked properly.
And then you can follow the seventh step.

Mirchi ke tapore:

Ingredients:
3-4 big green chillies (the ones used for making mirchi bhajji) chopped
¼ tsp mustard seeds
¼ tsp turmeric powder
1 tsp dry mango powder (amchur)
Salt to taste
Oil for cooking

Method:
1. Put 1 tbsp of oil in a frying pan or kadhai.
2. When the oil has heated put some mustard seeds.
3. When they start crackling put turmeric powder and chopped chillies.
4. Add salt and amchur.
5. Let it be there on stove for 10-15 mins.
6. Once cooked you can remove from stove and add ½ tsp sugar if you want them to be sweet and sour.
Note: Wash chillies after chopping properly so that they are not very spicy.