Wheat ~ Bajra Roti / Chapati Served with Tambadi Beeyeche Semebadnekai ~ hinga uddaka ~ narlele tela ghalnu randai / Red Bean ~ Chow Chow Curry Seasoned with hing / asafoetida and coconut oil.... A Light and simple lunch ..... An awesome combination ... Yumz ...
As already shared innumerable times curry / hummana with variations, this is one curry that is frequently made by me with various variations specially during fasting days. Onion garlic non-veg, rice items and many other types of dishes are avoided during fasting days. This is one curry that goes well with roti / chapati which we Amchi / Konkani Saraswats prepare as it is allowed during such days. By now all those who are going through my blog frequently are sure to know what hinga uddaka / afoetida hummana curry is. As aware Hummana is a medium spicy curry seasoned with hing and coconut oil. This curry is prepared both with veg as well as non veg items. It is called Hummana / Hinga Udaaka Ghalnu Randai / Bendi by Saraswat community people. This is a simple curry that is medium spicy and is seasoned with Hing / Asafoetida and Coconut oil. I have already posted the curry recipe in blog and will share the link to the same at the bottom of the recipe. I prepared an millet flour mixed roti today along with this curry as millet's are considered to be very healthy. I prepared this chapati with a mixture of wheat and bajra flour in the proportion of 1:4. Do prepare and enjoy this variation in the roti and do send in a feed back.
Sieve 4 cups of wheat flour with one cup of bajra flour together twice to mix them evenly. Put the flour in a wide bowl. Add in salt to taste and about one cup of lukewarm water. Crumble the flour well and knead to a semi soft dough. Add in more water if needed. The dough should be smooth and tight. Cover and keep this aside covered for about 30 minutes.
Remove the dough and knead it again. Divide the dough into large lemon sized portions and roll into into smooth balls and keep them aside. Roll the prepared balls in wheat flour, seeing to it that it is fully dusted with flour and roll it out into a thin round shaped roti / chapati. You can dust in more flour as your roll the ball if you find it difficult to roll the roti. You will get a round roti / chapati of about 8-10 inches in diameter.
Heat a tava on high, when hot, lower the heat to medium, spread some ghee / oil on the tava and gently place the rolled chapati / roti. There should be no creases. Apply ghee / oil on the top surface and spread it with the back of the spoon. When roti / chapati gets cooked on bottom side, ie you will be abble to see some bubbles on the top, then flip over and cook the top side too till you get brown spotted crispy roti.
Remove and keep it aside. Repeat the procedure with the remaining prepared dough balls, by rolling into chapati and frying them on tava in similar manner. Roti / Chapaties are ready. Serve them hot with any side dish curry or bhaji of your choice. You can relish this roti with only coconut or any other chutney or pickle too.