Rabodi ki Sabzi, Makki di Roti and Masala Chaas

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. 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. 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. 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. 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.

Ingredients

• 1.5 cup Curd (Plain, full-fat yogurt recommended)
• 2.5 cup Water (Chilled)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tbsp Mint Leaves (Freshly chopped)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 1 pc Green Chili (Optional, adjust to taste)
• 1 tsp Roasted Cumin Powder
• 0.75 tsp Kala Namak (Also known as black salt)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 1 tsp Ghee (For optional tempering)
• 0.5 tsp Mustard Seeds (For optional tempering)
• 0.25 tsp Hing (Asafoetida, for optional tempering)
• 5 pc Curry Leaves (For optional tempering)

Instructions

1. 1

   Blend the Chaas Base

   • In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
   • Add the roasted cumin powder, kala namak, chaat masala, and salt.
   • Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2. 2

   Prepare the Tempering (Tadka - Optional)

   • Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3. 3

   Combine and Chill

   • Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
   • For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.