Besan Ki Masala Roti With Gajar Methi Subzi

Haryana Besan Masala roti with Gajar methi subzi %%

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 is the majorly used fat ingredient in the cuisine. Haryana is also known as the ‘Land of Roti’s’ as there are a wide varieties 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
Recipe Source – Gayathri’s Cook Spot

Ingredients to make Besan Ki Masala – makes 6 parathas

For the roti –

Besan / Chickpeas flour – 1 cup
Wheat flour / aata – ½ cup
Ghee – 2 tbsp (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 tbsp (can use oil and ghee together or just oil)

Procedure –

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 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.

Gajar Methi Subzi

Preparation time – 15 minutes
Cooking time – 30 minutes
Difficulty level – easy
Recipe source – Vegetable Platter

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 tsp (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 done (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 par boiled 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.