A rustic and nutty flatbread from Bihar, made with whole wheat flour and roasted flaxseeds. It's packed with flavor from garlic and green chilies, offering a healthy and delicious alternative to plain roti. Perfect with any curry or sabzi.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
379cal
12gprotein
51gcarbs
17g
Ingredients
0.5 cup Flax Seeds
2 cup Atta
5 clove Garlic (finely minced)
2 pc Green Chili (finely chopped)
1 tsp Salt (or to taste)
1 cup Water (lukewarm, for kneading, adjust as needed)
2 tbsp Ghee (for brushing on rotis)
Instructions
1
Roast and Grind Flaxseeds
Heat a heavy-bottomed pan or tawa over medium heat.
Add the flaxseeds and dry roast for 2-3 minutes, stirring continuously to prevent burning.
A rustic and nutritious North Indian winter green curry made from tender bathua leaves. Gently spiced with garlic and ginger, this comforting dish is traditionally served with makki ki roti.
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney adds a powerful kick to any meal, especially dal baati churma or bajra roti.
About Tisi ki Roti, Bathua Saag and Lahsun Mirch Chutney
Fiber-rich tisi ki roti with iron-boosting bathua saag and spicy lahsun mirch chutney. So good for you!
This bihari dish is perfect for lunch. With 651.5 calories and 19.189999999999998g of protein per serving, it's a high-fiber option for your meal plan.
fat
The seeds are ready when they start to pop and release a nutty aroma.
Immediately transfer the roasted seeds to a plate and let them cool completely. This step is crucial as grinding hot seeds will turn them into a paste.
Once cooled, grind the seeds into a coarse powder using a spice grinder or blender. Do not over-grind.
2
Prepare the Dough
In a large mixing bowl (parat), combine the atta, ground flaxseed powder, minced garlic, chopped green chilies, and salt.
Mix the dry ingredients thoroughly with your fingertips.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be slightly softer than regular chapati dough.
Cover the dough with a damp cloth or a lid and let it rest for at least 15-20 minutes. This allows the flour to hydrate and makes the rotis soft.
3
Roll the Rotis
After the resting period, knead the dough again for a minute to make it smooth.
Divide the dough into 8 equal-sized balls.
Take one ball, flatten it between your palms, and dust it lightly with dry atta.
Using a rolling pin, roll it out into a circle of about 6-7 inches in diameter, ensuring even thickness.
4
Cook the Rotis
Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds until small bubbles appear on the surface.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
Flip it one last time. Gently press the edges with a folded kitchen towel or a flat spatula to encourage it to puff up.
Once cooked through with golden-brown spots on both sides, remove it from the tawa.
Brush one side with ghee and place it in a casserole or roti box to keep it warm and soft.
5
Serve
Repeat the rolling and cooking process for all the remaining dough balls.
Serve the hot Tisi ki Roti immediately with Bihari classics like Baingan ka Bharta, Aloo Chokha, or any dal or curry of your choice.
174cal
7gprotein
16gcarbs
11gfat
Ingredients
500 g Bathua Leaves (One large bunch, tough stems removed)
3 tbsp Ghee (Can be substituted with mustard oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
8 cloves Garlic (Finely chopped)
1 inch Ginger (Peeled and grated)
2 pcs Green Chilli (Slit lengthwise or chopped)
1 pcs Onion (Medium-sized, finely chopped)
1 tbsp Besan (Gram flour, for thickening)
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
0.5 cup Water (For cooking the greens)
Instructions
1
Clean and Prepare Bathua
Pluck the tender bathua leaves and soft stems, discarding the thick, tough stalks.
Place the leaves in a large bowl of water. Swish them around and let the dirt settle for a minute. Lift the leaves out, discard the gritty water, and repeat this process 2-3 times until the water is clear.
Roughly chop the cleaned leaves.
2
Cook the Greens
Transfer the chopped bathua leaves to a pressure cooker. Add 1/2 cup of water and 1/2 teaspoon of salt.
Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 10 minutes, until the leaves are very soft.
Allow the pressure to release naturally. If not using a pressure cooker, boil the leaves in a covered pot for 15-20 minutes until tender.
3
Mash the Saag
Once the pressure has released, open the cooker. Use an immersion blender to coarsely blend the cooked leaves directly in the cooker. Do not make a smooth puree; a rustic, slightly coarse texture is desired.
Alternatively, you can use a traditional wooden masher (ghotni) or a potato masher. Set the mashed saag aside.
15 pcs Dried Red Chilies (Use a mix of Kashmiri for color and a spicier variety like Byadgi or Guntur for heat.)
15 cloves Garlic (Large cloves, peeled)
4 tbsp Mustard Oil
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
0.75 tsp Salt (Adjust to taste)
0.5 cup Hot Water (For soaking chilies and grinding)
Instructions
1
Soak the Chilies
Remove the stems from the dried red chilies.
Place them in a bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft and plump.
Once softened, reserve the soaking water for later use.
2
Grind the Paste
Drain the soaked red chilies and transfer them to a grinder jar or blender.
Add the peeled garlic cloves to the jar.
Grind to a coarse paste. Add 1-2 tablespoons of the reserved chili-soaking water, only if needed, to help the mixture blend smoothly.
3
Temper and Cook the Paste
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
Immediately reduce the heat to low. Add the cumin seeds and let them sizzle for about 30 seconds until they become aromatic.
Carefully add the prepared garlic-chili paste to the hot oil. Be cautious as it will splutter.
4
Sauté the Chutney
Sauté the paste on a low to medium flame for 8-10 minutes, stirring frequently to prevent it from sticking and burning.
Continue cooking until the raw smell of garlic disappears, the chutney darkens to a deep red color, and you see oil separating from the sides of the paste.
Add the salt and freshly squeezed lemon juice. Mix everything well and cook for one more minute.
5
Cool and Store
Turn off the heat and allow the chutney to cool down completely to room temperature.
Transfer the cooled chutney to a clean, dry, airtight glass jar.
It can be stored in the refrigerator for up to 3-4 weeks. The layer of oil on top helps in preservation.
Heat ghee in a heavy-bottomed pan (kadai) over medium heat.
Add the cumin seeds and let them sizzle and become fragrant, for about 30 seconds.
Add the asafoetida, followed by the chopped garlic, grated ginger, and green chilies. Sauté for about a minute until the raw smell disappears and the garlic is lightly golden.
Add the finely chopped onions and cook for 5-6 minutes, stirring occasionally, until they are soft and translucent.
5
Combine and Simmer
Reduce the heat to low and add the besan (gram flour). Roast for 1-2 minutes, stirring continuously, until it releases a nutty aroma. This step is crucial to avoid a raw taste.
Add the turmeric powder and red chili powder. Stir for 30 seconds.
Pour the mashed bathua saag into the pan. Mix everything thoroughly to combine.
Add the remaining salt to taste. Let the saag simmer on low heat for 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
6
Serve
Turn off the heat. Your authentic Bathua Saag is ready.
Serve hot, traditionally topped with a dollop of white butter (makhan) or a little extra ghee. It pairs perfectly with Makki ki Roti (cornmeal flatbread), bajra roti, or regular chapati.
