“Bajra- Atta- Methi Roti (Pearl Millet- Wheat- Fenugreek Leaves Roti)” … though methi leaves are available all round the year its abundantly so during winter season, that time when it is considered to be the most beneficial for health … Bajra too is extensively consumed during winter as it warms up the body against the winter chill in air … prepared these spicy- sweet- bitter in taste parathas can be relished for lunch/ breakfast or dinner … tastes best served with plain curds/ shrikhand or any of your favorite raita ... Yummilicious ...
** Parathas are excellent to be had especially if you are travelling or need to take in lunch box to office/ school as they are non messy and if spiced can be had as it is or with some dry bhaji as side dish or curds, pickle etc. I will not run into details about parathas as everybody knows about them, this time I tried out another healthier version by adding on bajra flour, wheat flour and methi leaves along with spices, a tinge of sweetness and it tasted great.
** About bajra/ pearl millet almost everybody who is fond of food or follow food blogs know that bajra is a millet that’s best consumed during winter season. I learned about the goodness of bajra after settling in Mumbai after marriage from a friendly neighbor after which I always make it a point to prepare them during winter by adding the leaves to different preparations of dishes and the powder of seeds prepared into laddoo another favorite at home.
** In my home we like to keep it simple and prefer to have spiced parathas with plain curds or raita as it is one of the healthiest and best combination. Also, I usually prepare them during fasting days like Ekadashi, Chaturthi, Sankashti, Tuesdays or Saturdays when we go on a “NO onion- garlic- rice diet” and the parathas being spiced really do not need anything else much. Do try out this paratha and enjoy a healthy lifestyle.
** Here is my simple recipe for … “Bajra- Atta- Methi Roti (Pearl Millet- Wheat- Fenugreek Leaves Roti)” … My Style, do try it, it’s awesome ...
** Ingredients :
Bajra Flour/ Pearl Millet Flour : 2 cups
Wheat Flour/ Atta/ Gonva Peeta : ½- ¾ cup
Methi/ Fenugreek Leaves : 2 cups, leaves only.
Curds/ Dahi : 2-3 tblsp
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-6
Adrak/ Alle’/ Ginger : 1 inch piece
Ajwain/ Vonvo/ Ovam : large pinch
Hing/ Asafoetida Powder : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones.
Haldi/ Turmeric Powder :1/4 tsp
Jaggery/ Goda/ Gud : 2-3 tblsp grated or powdered.
Salt/ Namak/ Meeta : to taste
Oil/ Tela/ Tel : 2 tblsp
** For Methi Leaves : Choose fresh green tender methi (fenugreek) leaves always for preparing any dishes. Pick and clean the methi leaves, discarding the stems. We need to add only the leaves for preparing of parathas. Wash well, strain off excess water, and chop them finely. Squeeze out as much water as possible and keep it ready aside. I have used about 2 cups of finely chopped methi leaves, you decrease a bit if need be.
** Note : You can apply a little bit of salt to methi leaves, rub it all over, leave aside for 10-20 minutes and then squeeze of the water from methi leaves properly, wash and keep this aside ready too. This above step is carried out to remove the bitterness from fresh methi leaves. I personally do not follow salt method as I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.
** To be Coarsely Ground : Add green chillies, ginger, curry leaves all three chopped to pieces into a mixer grinder along with hing, haldi, jaggery, salt, ajwain and grind to a coarse paste WITHOUT adding water, you can also crush them on stone. Remove and add this into a wide roti kneading bowl. Add 2- 3 tblsp of water into the grinder and mix well the remains in the grinder with it and pour this too into the bowl along with oil, curds and mix well together.
** Add in the prepared and kept methi leaves, bajra flour, wheat flour and mix all well until all are evenly mixed to get a crumbled texture. Now proceed to knead all together adding water little by little to form stiff but smooth dough. The dough should be firm, yet soft enough to be able to roll into a ball without breaking. Lastly apply a little bit of oil all over the dough, cover with a wet cloth or tight lid and keep it aside for 20-30 minutes to rest.
** Note : Always allow resting period for kneaded flour for at least 20 minutes before rolling out for preparation of roti/ parathas etc. This helps in releasing the gluten content in the wheat, though bajra does not contain gluten and there by not only making it more digestible on consumption but also turns the dough softer and also keeps the roti softer after cooking.
** After resting, knead the dough once again and divide them into equal portions, say each about the size of a small orange and keep them ready aside. Dust them with wheat flour and roll out evenly into a thick round shaped paratha of about 8 inches in diameter with the help of a rolling pin/ lattoni. Do keep parathas slightly thicker than normal roti.
** For Frying the Parathas : Heat iron tava, when hot, lower the heat to medium, wait for a second and then spread some oil/ ghee all round on the tava and gently place the rolled paratha taking care to see that there are no creases. Let cook a bit then apply oil/ ghee on the top surface and spread it with the back of the spoon evenly on the placed paratha.
** When Paratha gets cooked on bottom side, ie you will be able to see some bubbles on top, then flip over the roti with help of flat spatula and cook top side too till you get brown spotted paratha. Remove and keep it aside. Repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner.
** “Bajra- Atta- Methi Roti (Pearl Millet- Wheat- Fenugreek Leaves Roti)” is done and ready to be served. Always serve parathas hot from tava whenever possible with any side dish of your families choice. These parathas are spicy enough and do not actually need any accompaniment/ side dish as such, as it goes well with plain curds or raita too. These parathas can be easily carried in lunch box or when travelling as they are not messy. Being an upvas/ fasting day, I wanted to keep it simple, so served it just with plain homemade curds.
** Do try out various types of “Roti or Parathas” included in the Blog and enjoy with your family and friends. Some of the recipes also include step by step procedures if you are new to rolling of roti, do check it out. All you need to do is use the search option for the same and you will find a list of the same. However, for the sake of easy access, I am sharing in a common link below, which can be used too if need be …..
** I am sure everybody knows to prepare curds at home, however here is the link to “Method of preparing perfect curds at home” ….
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