Besan Ki Masala Roti With Gajar Methi Subzi is an excellent dish to make for lunch or dinner as it has the side dish and the flatbread as well. This dish from Haryana is an excellent dish to make if you are pressed for time
Haryana is a state is Northern India, which was separated out from the state of Punjab on the basis of language in the year 1966. It is bordered by Punjab, Himachal Pradesh, Uttar Pradesh, Uttarakhand, Rajasthan and Delhi.
Chandigarh is the capital of Haryana as well as Punjab and it borders both the states. Certain sites in Haryana were a part of the Indus Valley Civilization.
Haryanvi is the language that is traditionally spoken by majority of the people in Haryana, followed by Hindi. Haryanvi language though does not have any official status since it is considered to be a dialect derived from Hindi and Punjabi. Hence, Hindi and Punjabi are the official languages of the state.
The cuisine of Haryana is very similar to the neighboring states and shares lot of familiar delicacies. Haryana is rich in cattle population and hence milk and milk products are seen often in the cuisine.
Ghee and butter are the majorly used fat ingredient in the cuisine. Haryana is also known as the ‘Land of Roti’s’ as there is a wide variety of roti’s famous in the region.
Today I chose to make two of the very popular recipes in Haryana, Besan Ki Masala Roti with Gajar Methi Subzi. The first one, besan ki Masala roti, which is a flatbread made with chickpea flour and layered with spices blended in ghee.
To accompany this roti, I made the Gajar methi subzi which is very popular in the state. I also made some cucumber raita to round off the meal. The gajar methi subzi had the sweetness from the carrots with mild bitterness (hardly noticed it) from the fenugreek leaves. This worked great with the spiced rotis.
Besan Ki Masala Roti
Preparation time - 20 minutes Cooking time - 30 minutes Difficulty level - easy
Ingredients to make Besan Ki Masala - makes 6 parathas
For the roti -
- Besan / Chickpeas flour - 1 cup
- Wheat flour / aata - ½ cup
- Ghee - 2 tablespoon (can substitute with oil)
- Salt - to taste
For the masala filling -
- Cumin powder - 1 ½ tsp
- Coriander powder - 1 tsp
- Amchur powder - ½ tsp
- Red chili powder - ¾ tsp
- Turmeric powder - ¼ tsp
- Salt - to taste
- Ghee - 2 tablespoon (can use oil and ghee together or just oil)
Procedure to make Besan Ki Masala
To make the masala -
- Mix all the dry spices and salt together in a small bowl and then add the ghee. Make sure that the ghee is melted, so that it is easy to mix everything together to form a paste. If preferred you could use ghee and oil mixed or just oil, but in Haryana people cook their food in pure ghee.
To make the dough -
- Mix all the ingredients mentioned for the dough in a large bowl. Slowly add water and form a soft dough. The dough will be very sticky initially because of the besan, but just make the dough and let it rest for about 15 minutes. After that knead again and the dough will be smooth.
To make the Rotis -
Divide the dough into 6 equal parts and make small smooth balls. Work with one at a time and keep the rest covered.
Roll the dough ball into a small circle (the size of a puri) and then spread the filling evenly on top of the dough.
Fold the dough twice over itself to form a triangle and then roll it out into a thin triangular roti.
Cook the rolled roti on a heated pan applying ghee on both sides until it is golden brown.
Repeat the same with the rest of the dough and serve hot with the subzi.
Gajar Methi Subzi
Preparation time - 15 minutes Cooking time - 30 minutes Difficulty level - easy
Ingredients - Serves 4
- Gajar / carrots - about 4 cups (chopped into tiny pieces)
- Fenugreek leaves - 1 bunch (large bunch)
- Onion - 1 large (chopped)
- Tomatoes - 2 (chopped)
- Green chilies - 2 (cut lengthwise)
- Ginger - 1 teaspoon (grated)
- Cumin seeds - 1 tsp
- Turmeric powder - ½ tsp
- Red chili powder - 1 tsp
- Amchur powder - 1 tsp
- Salt - to taste
- Oil - 2 tbsp
Procedure for Gajar Methi Subzi -
Separate the leaves from the methi bunch and wash them well. Chop them into coarse pieces. Clean the carrots and chop them as well. Cook the carrots in the microwave until half did (about 6 minutes).
In a wide pan, heat the oil. Add the cumin seeds, green chilies, and ginger, and sauté for a minute.
Now add the chopped onions and fry until golden brown. Then add the tomatoes and all the spices and fry until the tomatoes are cooked.
Now add the chopped methi leaves and fry for about 5 minutes until the leaves wilt slightly.
Now add the parboiled carrots and mix everything well. Let it cook, covered until the carrots are completely cooked, but still intact. Make sure that the carrots do not overcook and become mushy.
Open the pan and let the vegetables fry for about 3-4 more minutes.
- Serve the Besan Ki Masala Roti with Gajar Methi Subzi!
My other posts from this series -
- Andhra Pradesh - Pesarattu
- Arunachal Pradesh - Panch Phoron Tarkari
- Assam - Bhendir Sorsori
- Bihar - Aam Jhora
- Chattisgarh - Kusli
- Delhi - Aloo Chaat (baked version)
- Goa - Sannas
- Gujarat - Khaman Dhokla/Channa Dal Dhokla
Recipe
Equipment
- ▢ bowl
- ▢ pan
- ▢ spatula
Ingredients
FOR THE ROTI -
- ▢ 1 cup Besan / Chickpeas flour
- ▢ ½ cup Wheat flour / aata
- ▢ 2 tablespoon Ghee Can substitute with oil
- ▢ to taste Salt
FOR THE MASALA FILLING -
- ▢ 1 ½ teaspoon Cumin powder
- ▢ 1 teaspoon Coriander powder
- ▢ 1 ½ teaspoon Amchur powder
- ▢ ¾ teaspoon Red chili powder
- ▢ ¼ teaspoon Turmeric powder
- ▢ to taste Salt
- ▢ 2 tablespoon Ghee Can use oil and ghee together or just oil
GAJAR METHI SUBZI
- ▢ 4 cups Gajar / carrots Chopped into tiny pieces
- ▢ 1 bunch Fenugreek leaves Large bunch
- ▢ 1 large Onion Chopped
- ▢ 2 Tomatoes Chopped
- ▢ 2 Green chilies Cut lengthwise
- ▢ 1 teaspoon Ginger Grated
- ▢ 1 teaspoon Cumin seeds
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 teaspoon Red chili powder
- ▢ 1 teaspoon Amchur powder
- ▢ to taste Salt
- ▢ 2 tablespoon Oil
Instructions
TO MAKE THE MASALA -
- Mix all the dry spices and salt together in a small bowl and then add the ghee. Make sure that the ghee is melted, so that it is easy to mix everything together to form a paste. If preferred you could use ghee and oil mixed or just oil, but in Haryana people cook their food in pure ghee.
TO MAKE THE DOUGH -
- Mix all the ingredients mentioned for the dough in a large bowl. Slowly add water and form soft dough. The dough will be very sticky initially because of the besan, but just make the dough and let it rest for about 15 minutes. After that knead again and the dough will be smooth.
TO MAKE THE ROTIS -
- Divide the dough into 6 equal parts and make small smooth balls. Work with one at a time and keep the rest covered.
- Roll the dough ball to a small circle (the size of a puri) and then spread the filling evenly on top of the dough.
- Fold the dough twice over itself to form a triangle and then roll it out into a thin triangular roti.
- Cook the rolled roti on a heated pan applying ghee on both sides until it is golden brown.
- Repeat the same with the rest of the dough and serve hot with the subzi.
PROCEDURE FOR GAJAR METHI SUBZI -
- Separate the leaves from the methi bunch and wash them well. Chop them into coarse pieces. Clean the carrots and chop them as well. Cook the carrots in the microwave until half did (about 6 minutes).
- In a wide pan, heat the oil. Add the cumin seeds, green chilies, and ginger and sauté for a minute.
- Now add the chopped onions and fry until golden brown. Then add the tomatoes and all the spices and fry until the tomatoes are cooked.
- Now add the chopped methi leaves and fry for about 5 minutes until the leaves wilt slightly.
- Now add the parboiled carrots and mix everything well. Let it cook, covered until the carrots are completely cooked, but still intact. Make sure that the carrots do not overcook and become mushy.
- Open the pan and let the vegetables fry for about 3-4 more minutes.
- Serve the Besan Ki Masala Roti with Gajar Methi Subzi!
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Besan Ki Masala Roti With Gajar Methi Subzi
Equipment
- bowl
- pan
- spatula
Ingredients
FOR THE ROTI –
- 1 cup Besan / Chickpeas flour
- ½ cup Wheat flour / aata
- 2 tablespoon Ghee Can substitute with oil
- to taste Salt
FOR THE MASALA FILLING –
- 1 ½ teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 ½ teaspoon Amchur powder
- ¾ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- to taste Salt
- 2 tablespoon Ghee Can use oil and ghee together or just oil
GAJAR METHI SUBZI
- 4 cups Gajar / carrots Chopped into tiny pieces
- 1 bunch Fenugreek leaves Large bunch
- 1 large Onion Chopped
- 2 Tomatoes Chopped
- 2 Green chilies Cut lengthwise
- 1 teaspoon Ginger Grated
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Amchur powder
- to taste Salt
- 2 tablespoon Oil
Instructions
TO MAKE THE MASALA –
- Mix all the dry spices and salt together in a small bowl and then add the ghee. Make sure that the ghee is melted, so that it is easy to mix everything together to form a paste. If preferred you could use ghee and oil mixed or just oil, but in Haryana people cook their food in pure ghee.
TO MAKE THE DOUGH –
- Mix all the ingredients mentioned for the dough in a large bowl. Slowly add water and form soft dough. The dough will be very sticky initially because of the besan, but just make the dough and let it rest for about 15 minutes. After that knead again and the dough will be smooth.
TO MAKE THE ROTIS –
- Divide the dough into 6 equal parts and make small smooth balls. Work with one at a time and keep the rest covered.
- Roll the dough ball to a small circle (the size of a puri) and then spread the filling evenly on top of the dough.
- Fold the dough twice over itself to form a triangle and then roll it out into a thin triangular roti.
- Cook the rolled roti on a heated pan applying ghee on both sides until it is golden brown.
- Repeat the same with the rest of the dough and serve hot with the subzi.
PROCEDURE FOR GAJAR METHI SUBZI –
- Separate the leaves from the methi bunch and wash them well. Chop them into coarse pieces. Clean the carrots and chop them as well. Cook the carrots in the microwave until half did (about 6 minutes).
- In a wide pan, heat the oil. Add the cumin seeds, green chilies, and ginger and sauté for a minute.
- Now add the chopped onions and fry until golden brown. Then add the tomatoes and all the spices and fry until the tomatoes are cooked.
- Now add the chopped methi leaves and fry for about 5 minutes until the leaves wilt slightly.
- Now add the parboiled carrots and mix everything well. Let it cook, covered until the carrots are completely cooked, but still intact. Make sure that the carrots do not overcook and become mushy.
- Open the pan and let the vegetables fry for about 3-4 more minutes.
- Serve the Besan Ki Masala Roti with Gajar Methi Subzi!
