Rabodi (Photo)

A dish from a small town Sheoganj in 'Sirohi' district of the northwestern state Rajasthan, India.

The strongest analogy that comes to mind is to Italian pasta.
Assuming to make pasta is fairly well known, Rabori preparation starts with making the pasta like dry wafers.

How to make Dry wafers
Take 1 cup of flour and 3 cups of water, and 1/2 cup of sour yogurt. Mix corn or Jawar(millet) flour with salt and red chilly powder.
Cook the mixture for 1 hour till it thickens to 2/3 rd reduction.
Nex take mixture on flat baking sheet which has been previously smeared with wet cloth.
When cool,  empty the tray onto dry plastic sheets. Leave to  dry in sun for 6-7 hours and then store in air tight containers.

How to make the Gravy
Take 2 tbsp oil in a wok add cumin seeds, and fry chopped green leaves of the green onions (2 cup). Add salt and paprika and turmeric powder to the onions. Once the leaves appear to cook a little bit, add 2 cups of water. Bring to one boil and add 1 cup of rabodi pieces.

Let it cook covered on medium flame for 5 - 7 minutes. Towards the end add Amchur [dried mango powder].

Please note all spices, cumin, salt, paprkia, turmeric, amchur - is a proportion which can be adjusted to individual preference.

This dish tastes best with freshly made Indian 'Roti'

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