"Methi ~ Wheat ~ Jawari Roti / Paratha / Chapati" … A delicious roti with the goodness of Wheat flour along with Jawari / Jwari / Jowar / little millet flour … Jawari is millet and is considered to be very healthy. Addition of fresh methi leaves ie. fenugreek leaves enhances the taste and also enriches the roti … Can be served with spicy veg and non-veg curries, shrikhand, bhaji, curries or pickle too … tastes awesome … Yummy Yumz .......
** Roti / Chapati / Paratha is flat bread baked on a tava. I am sure all of you know about the famous Indian Roti / Chapati / parathas, 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 Jawari (Jwari / Jowar / little millet flour) flour. It’s the season of fresh methi / fenugreek leaves and in Mumbai we get them very cheap. Methi leaves are a treasure house of health and are consumed both fresh and by drying by North Indians. The dried one’s are called kasoori methi and are used a lot in both veg. and non-veg. dishes. This is a interesting blend of three main ingredients, ie methi, jawari flour and wheat flour along with some spices that is sure to tickle your taste buds. Serve the roti / paratha / chapati hot directly from the tava to the plate with some spicy curry, tastes very yumz.
** In a large bowl add in 2 cups of wheat flour, 1 cup of Jawari 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 / Vonvo), 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.
** Note : Apply a little bit of salt to the methi leaves and rub it all over and leave aside for 10 minutes. Squeeze of the water from methi leaves properly, wash and keep this aside ready. This is done to remove the bitterness from methi leaves. You can leave out this step and just wash and keep the leaves ready if liked. I personally do not follow the salt method as I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.
** Divide the dough into large lemon sized portions and roll into smooth balls and keep them aside. Roll the prepared balls in wheat flour, seeing to it that it is fully dusted with flour on all sides and roll it out into a round shaped roti / chapathi / paratha with the help of a rolling pin. 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 / paratha gets cooked on bottom side, ie you will be able 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 ~Jawari” are done and ready to be served. Serve them hot with any side dish of your choice. Goes very well with any veg or non-veg curry, bhaji, kurma, chutney or raita. You can even spread a layer of jam, roll the roti and send it in tiffin box of your children or carry it in lunch box to office. If prepared a little bit spicier, you need not carry any side dish along with it, just rub in some fresh homemade butter on top, fold it and put it in lunch box, it remains soft and tasty.
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