MAKKAI-BATHUE KI ROTI/A TASTE OF WINTER/A HEALTHY ROTI WITH CORNMEAL AND CHENOPODIUM LEAVES
Bathua or chenopodium is a herb or green leafy plant grown in India during winter. This is a weed which grows in fields with other crops. Closely related to spinach, it holds numerous health benefits. Rich in Vitamin A, protein, potassium, and zink even higher than spinach. This plant is enriched with essential fatty acids and antioxidants that help to boost the immune system
Rich in health benefits, this herb should be included in one’s diet in various forms. In India, it is typically eaten as saag, bathua paratha, bathua raita, and cooked along with other vegetables and dals. The leaves can be incorporated into any flour for making roti or paratha. Today, I plan to make a roti using bathua leaves with makki ka atta (cornmeal). This combination of roti/paratha is a favorite among many when paired with Sarso ka saag.
INGREDIENTS
• Makki/Makai Atta/Cornmeal – 2 cups
• Bathua leaves/Chenopodium leaves – 1 cup
• Oil for the dough – 2 tbsp
• Oil/ghee to cook makki roti – 1 tsp/or more for each roti
• Hot water for the dough – 3/4 cup or as required for a soft dough
• Salt – 2 tsp
• Red chilly powder – 1 tsp
• jeera/cumin seeds – 1 tsp
• Ajwain/carom seeds – 1 tsp
• Grated ginger – 1 tsp/to taste
• Finely chopped green chillies – 1 no./to taste
HOW TO MAKE THE DOUGH
1- Firstly, rinse the bathua leaves well under running water and chop them finely
2- Take a mixing bowl and add makki ka atta, bathua leaves, oil, salt, all the spices(red chillypowder, jeera, ajwain), ginger and green chillies
3- Mix well and add little water at a time to knead the dough with the lower part of your palm like stretch and collect method
4- Knead for 5 minutes to make the dough very smooth and soft and cover with a wet cloth. Keep at rest for 10 minutes
HOW TO MAKE MAKKAI-BATHUE KI ROTI
1- Knead the dough again and divide into equal balls
2- Spread a plastic sheet and keep the dough ball. Spread with the rolling pin by sprinkling dry flour (no worries if the disk is not perfectly round with smooth corners . You can cut the neat rounds with a bowl)
3- Drop the disk on hot tawa/pan and cook until that side is cooked and get the golden marks
4- Then flip the roti to cook the other side and apply ghee. The ghee helps to cook the roti golden brown both sides. Make all makki ki rotis like this
5- Serve tasty and healthy MAKKAI-BATHUE ki roti with PICKLE, ONION-TOMATO RAITA and SARSON KA SAAG
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