A unique Rajasthani side dish featuring fenugreek seeds balanced with the sweetness of raisins and jaggery. This sweet, sour, and slightly bitter sabzi is a delightful accompaniment to any Indian meal, pairing wonderfully with flatbreads.
Prep10 min
Cook25 min
Soak480 min
Servings4
Serving size: 0.5 cup
141cal
1gprotein
20gcarbs
Ingredients
0.5 cup methi dana (fenugreek seeds)
0.25 cup kishmish (golden raisins preferred)
2 tbsp mustard oil (for authentic flavor)
1 tsp jeera (cumin seeds)
1 tsp saunf (fennel seeds, coarsely crushed)
0.25 tsp hing (asafoetida)
0.5 tsp haldi powder (turmeric powder)
1 tsp kashmiri red chili powder (for color and mild heat)
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
Aromatic, iron-boosting Dana Methi Sabzi with fiber-rich Bejar ki Roti – a healthy, energy-giving duo!
This rajasthani dish is perfect for dinner. With 479.77 calories and 9.350000000000001g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
(coriander powder)
2 tsp amchur powder (dry mango powder)
2 tbsp gud (jaggery, grated or powdered)
0.75 tsp salt (adjust to taste)
0.5 cup water (for the gravy)
Instructions
1
Soak Fenugreek Seeds
Rinse the methi dana (fenugreek seeds) thoroughly under running water.
Place them in a large bowl and cover with at least 2-3 cups of water.
Let them soak overnight, or for a minimum of 8 hours. This crucial step significantly reduces their bitterness.
2
Boil the Soaked Seeds
Drain the soaking water completely from the fenugreek seeds.
Transfer the seeds to a saucepan and add 2 cups of fresh water.
Bring to a boil over medium-high heat, then reduce the heat to a simmer.
Cook for 12-15 minutes, or until the seeds are soft and tender when pressed between your fingers. Drain any excess water and set the cooked seeds aside.
3
Prepare the Tempering (Tadka)
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking. This removes its pungent raw smell.
Reduce the heat to low. Add jeera (cumin seeds) and coarsely crushed saunf (fennel seeds). Let them sizzle and become fragrant for about 30 seconds.
Add the hing (asafoetida) and stir for another 10 seconds.
4
Sauté the Spices
Keeping the heat on low, add the haldi powder, Kashmiri red chili powder, and dhania powder.
Stir continuously for 30-40 seconds until the spices are aromatic. Be careful not to burn them.
5
Combine and Simmer
Add the boiled and drained fenugreek seeds, kishmish (raisins), grated gud (jaggery), amchur powder, and salt to the pan.
Pour in 1/2 cup of water and stir everything together until well combined.
Increase the heat to medium and bring the mixture to a gentle simmer.
6
Finish and Serve
Reduce the heat to low and continue to simmer for 6-8 minutes, stirring occasionally.
Cook until the jaggery has fully melted and the gravy has thickened to a glossy, jam-like consistency that coats the seeds.
Turn off the heat. The sabzi will thicken further as it cools.
Serve warm or at room temperature as a side dish with roti, paratha, or puri.
339cal
9gprotein
45gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
