roti ki sabzi
Happy janmashtami to all my readers. Roti ki sabzi may not be the best recipe shared on this auspicious day i.e. Lord Krishna’s birthday but this is the recipe I am sharing with you today (hehehe). If you have some leftover rotis from last night’s supper, then you can put them to good use by making roti ki subzi.
Recipe of roti ki sabzi
5 sookhi (dry) roti
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tbsp oil
Salt to taste
2 tomatoes- chopped
1. Heat oil in a pan and add cumin seeds. When they change color, add hing.
2. Add tomatoes and all the spice powders and salt. Cook till tomatoes get mushy.
3. Break sookhi rotis into small pieces and add to the pan. Cook till rotis become soft. Serve roti ki sabzi hot.
Rolling Out Makki Ki Roti
Makki ki roti reminds me of lush green fields and roadside dhabas of Punjab. Dishes of Punjab have liberal amounts of pure ghee and home made butter.
Earlier I used to have difficulty in rolling out makki roti. It used to stick and break. Ever since I started rolling it between greased plastic sheets, it’s much easier. Since makki ki roti takes time to cook, I simultaneously put 2 tawas on heat.
Recipe of makki ki roti
1 1/2 cup makki ka atta (maize flour/ cornmeal/makai ka atta)
1/4 cup atta (whole wheat flour)
Salt to taste
1 cup chopped methi (fresh fenugreek leaves)-optional
2 green chilies- finely chopped
Ghee or oil for shallow frying
1. Mix all the above ingredients except ghee (or oil). Use warm water to knead them into medium soft dough.
2. Take a polythene bag and tear it into 2 halves. Grease them both on 1 side. Keep one piece on the chakla (rolling platform), greased side up.
3. Take 1 ball of dough and put on the polythene. Cover with other piece of polythene, greased side towards the ball. Roll out a roti between the greased polythene pieces.
4. Heat a tawa (griddle). Place roti on it and cook on medium heat. Cook both sides applying ghee (clarified butter). Cook till both sides are golden brown.
5. Serve hot makki ki roti (paratha) with a dollop of white butter on top.
makki ki roti
You can also add grated mooli (radish) in place of methi leaves. Very finely chopped onions can also be added to the dough.
Besan ki roti
Besan ki roti is very popular in Rajasthan. Besan (gram flour) is made from chickpeas and is extensively used in rajasthani cooking. Besan is a staple in indian food. Besan contains carbohydrates but no gluten.
Recipe of besan ki masala roti
Makes 5-6 rotis (parathas)
1 cup besan ( gram flour/ chickpea flour)
1/2 cup atta ( whole wheat flour)
Salt to taste
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp amchoor ( dry mango powder)
1/2 tsp red chilli powder
2 tsp oil/ ghee + for shallow frying
1. Mix all the above ingredients including oil and add enough water to make a pliable dough.
2. Divide the dough into 6 equal portions.
3. Take one part and roll out like a roti.
4. Heat a tava ( griddle) and cook the roti on both sides applying oil or ghee.
5. Serve hot besan ki roti with with curd, vegetables and pickle.
You can also add chopped green chillies to the dough of besan ki roti if you like.
