A unique and traditional Rajasthani dish where fenugreek seeds are cooked in a delightful sweet, sour, and spicy gravy. This sabzi is a flavor explosion, balancing bitterness with tanginess and sweetness perfectly.
Prep15 min
Cook25 min
Soak360 min
Servings4
Serving size: 1 serving
197cal
5gprotein
29gcarbs
Ingredients
0.5 cup Fenugreek Seeds (Also known as Dana Methi)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds (Also known as Rai)
1 tsp Cumin Seeds (Also known as Jeera)
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Dried Red Chilies (Broken in half)
0.5 tsp Turmeric Powder (Also known as Haldi)
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder (Also known as Dhaniya Powder)
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Unique Dana Methi ki Sabzi with rustic Makki Roti - an iron-boosting, perfectly spiced homestyle treat!
This rajasthani dish is perfect for lunch. With 673.8 calories and 14.49g of protein per serving, it's a high-fiber option for your meal plan.
9gfat
3 tbsp Jaggery (Grated or powdered)
2 tbsp Tamarind Pulp (Seedless)
0.75 tsp Salt (Adjust to taste)
1.5 cup Water (For cooking the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Fenugreek Seeds
Rinse the fenugreek seeds thoroughly under running water.
Soak the seeds in 2-3 cups of water for at least 8 hours or overnight. This step is crucial to reduce their bitterness.
After soaking, drain the water completely. Transfer the seeds to a pressure cooker.
Add 1 cup of fresh water and a pinch of salt. Pressure cook on medium heat for 2-3 whistles, or until the seeds are soft but still hold their shape.
Allow the pressure to release naturally. Drain any remaining water and set the boiled seeds aside.
2
Prepare the Tempering (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them crackle, which should take about 30 seconds.
Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for another 30 seconds until the cumin seeds sizzle and the mixture is fragrant.
3
Cook the Sabzi
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 10-15 seconds, ensuring the spices don't burn.
Immediately add the boiled fenugreek seeds and mix gently to coat them evenly with the spice mixture.
Pour in 1.5 cups of water. Add the grated jaggery, tamarind pulp, and salt. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer. Cover the pan and let it cook on low heat for 10-12 minutes. This allows the flavors to meld and the gravy to thicken to a semi-dry consistency.
4
Garnish and Serve
Once the gravy has reached your desired consistency, turn off the heat.
Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5-10 minutes before serving. Serve hot with phulka, paratha, or as a side with dal and rice.
477cal
10gprotein
70gcarbs
18gfat
Ingredients
2 cup Makki ka Atta (Also known as yellow maize flour)
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (Adjust to taste)
1.5 cup Hot Water (Use as needed for kneading)
4 tbsp Ghee (For cooking and serving)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2
Shape the Rotis
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3
Cook the Rotis
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
After another minute, flip it again. Apply ghee to the other side.
Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
Repeat the process for all the remaining dough balls.
4
Serve Immediately
Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.
