14. Khameer(Sour) For Roti Preparation🔗

In North Bharat, to prepare roti they add some sort of sour ingredient. They call it as khameer.

There are few types:

2nd Type:

1st Type:

Ingredients:

• 1. Take 2 bowls which can contain ½ padi of water
• 2. Wash both well. Add few drops of gingely oil into the bowl, spread well, add clean water and let it boil.
• 3. Once it's starts to boil, turn off the fire and let the temperature of the water to reduces to warm.
• 4. Add 2 ru.e of bengal gram.
• 5. Take the another same size bowl and close it over the first bowl.
• 6. Make sure both are in the same size so that the mouth of both the bowls are evenly covered.
• 7. Keep the bowls carefully into the ash and burry it . After 3 hrs, the clean water will appear foamy and it has a sour smell.
• 8. Add ½ padi wheat flour to the above mixture. Clean the bengal gram with water and use this water also to the flour and knead it well.
• 9. Keep it for 72 min or 96 min. Now the khameer is ready.
• 10. To do roti, mix 40 r.e of wheat flour with 1r.e of khameer.
• 11. How much ever khameer we are taking, equal amount of wheat should be added to maintain the same amount of khameer.
• 12. Once the amount decreases, follow the above step to prepare the sour water(by mixing water and bengal gram) and add and mix into the left out khameer.

Method:

• 1. Same steps to be followed as in the first method.
• 2. Instead of bengal gram, add 3 palam of sugar into boiling water.

3rd Type:

• 1. Instead of bengal gram, mix 1¾ r.e sour curd, 15 r.e wheat flour/grits, powdered saunf or fennel seeds place it on a cloth, tie it and hang it.
• 2. Check whether it has puffed up.
• 3. Add the flour little by little and use it as mention in previous type.
• 4. Do not let this type to get more sour.