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Home » Asian » Indian

Published: Apr 9, 2014 · Modified: Jan 24, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Besan Ki Masala Roti With Gajar Methi Subzi

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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 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.

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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.

Haryana Besan Masala roti with Gajar methi subzi in a Plate

Besan Ki Masala Roti

Haryana Besan Masala roti with Gajar methi subzi in Plate

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)
Haryana Besan Masala roti with Gajar methi subzi in a plate with bowl

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.
Mixing the ingredients in a bowl

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.
Making a dough in a Bowl

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.
Making Rotis in a pan

Gajar Methi Subzi

Haryana Besan Masala roti with Gajar methi subzi is ready to serve

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.
Mix and frying the ingredients in a Pan
  • Serve the Besan Ki Masala Roti with Gajar Methi Subzi!
Haryana Besan Masala roti with Gajar methi subzi  and Raita

My other posts from this series -

  1. Andhra Pradesh - Pesarattu
  2. Arunachal Pradesh - Panch Phoron Tarkari
  3. Assam - Bhendir Sorsori
  4. Bihar - Aam Jhora
  5. Chattisgarh - Kusli
  6. Delhi - Aloo Chaat (baked version)
  7. Goa - Sannas
  8. Gujarat - Khaman Dhokla/Channa Dal Dhokla

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Haryana Besan Masala roti with Gajar methi subzi in a Plate with Bowl

Besan Ki Masala Roti With Gajar Methi Subzi

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
4 from 1 vote
Print Pin Rate
Course: dinner, Lunch Recipes, Side Dishes
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 6 people
Calories: 314kcal
Author: Sandhya Ramakrishnan

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

Calories: 314kcal | Carbohydrates: 35g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 136mg | Potassium: 608mg | Fiber: 7g | Sugar: 9g | Vitamin A: 14770IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Khaman Dhokla / Channa Dal Dhokla / Steamed Lentil Cakes
Pahari Aloo Palda – Potatoes Simmered in Yogurt Gravy »

Reader Interactions

Comments

  1. Aathirai says

    April 10, 2021 at 1:35 am

    4 stars
    Thank you for your sharing. I am following your idea.

    Reply
    • Sandhya Ramakrishnan says

      April 10, 2021 at 12:02 pm

      Thanks! Hope you like it.

      Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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