"Methi ~ Wheat ~ Bajra Roti Served with Kesari Shrikhand And Amla Jamun" … A delicious roti with the goodness of Wheat flour along with Bajra flour. Bajra as you all know is a millet and is considered very healthy specially during winter. The chills in the wind are slowly creeping in and it is the best time of the year to eat something that heats up the body from within. Both methi leaves ie. fenugreek leaves and Bajra are good to be consumed during winter. So, here is a simple chapati that tastes awesome when served immediately direct from the tava to the plate. … Yummy Yumz .......
Roti / Chapati is flat bread baked on a tava. I am sure all of you know about the famous Indian Roti / Chapati, also I am sure you have relished it many a times too. Without running into much details about roti, I am sharing the recipe directly as there is no point in repeating something that all of you know well about. Today I prepared roti with a mixture of two flours ie. Wheat flour along with Bajra flour. As I mentioned above Bajra and Methi are both consumed more during winter season specially in the northern parts of India, as they are heat producing and it raises the temperature of the body against the chill winds. Winter as all of you know is already setting in slowly and methi leaves have started cropping up in abundance in the market. This is a interesting blend of three main ingredients, ie methi, bajra flour and wheat flour along with some spices that is sure to tickle your taste buds. Serve the roti / chapati hot directly from the tava to the plate. Bajra has a tendency of thickening up on storing and becomes brittle too, So it is best served immediately. However, you can bind this dough and keep it covered for some time though not for hours. But, personally, I recommend preparing it straight away.
** In a large bowl add in 2 cups of wheat flour, 1 cup of bajra flour. 1 tsp of haldi (turmeric) powder, ½ tsp of red chilly powder, ½ tsp of finely chopped green chillies, ½ tsp of hing (asafoetida) powder, pinch of ajvain (Oam / Vovo), salt to taste and mix well. Add in 2 tblsp of hot edible oil (You can use any oil) and mix it with a flour to get a crumbled grainy / rava like texture.
** Wash and chop finely one cup of methi leaves (leaves only). Squeeze out the water well and add this to the mixture along with ½ cup of curds and mix well. Keep adding in lukewarm water (do not add in one go) and knead the dough till you get a smooth tight dough. The dough should come to a smooth balling consistency. Cover this with a tight lid and keep it aside for 15 mins. Keep it covered throughout while you roll the other rotis.
** 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 round shaped roti / chapati. You can dust in more flour as you roll the roti if you find it difficult to roll the roti. Do not roll the roti very thin like chapati, keep it a little bit thick. You will get a round paratha of about 6-8 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 paratha. 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 paratha. Remove and keep it aside. Repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava on medium heat in similar manner.
** “Methi Roti With Wheat ~ Bajra” are done and ready to be served. Serve them hot with any side dish, curry or bhaji of your choice. I served it for dinner with Kesari Shrikhand (Store Bought) and Amla Jamun and for lunch, I served a few with Methi Murg / Chicken Curry with Fenugreek Leaves and Chicken Parbi Pulao along with some sprout salad”. You can relish this roti / chapati with only chutney or pickle too. You can also enjoy this roti simply with a blob of butter or fresh curds / raita as I do many a times. All recipes will be posted back to back, so that you can check up on the combination of dishes.
** For the Khatta meetha teekha Amla Jamun Recipe, Please follow the link given below …
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