>> Wednesday, April 9, 2014
Matra (dried yellow peas) soaked in water for 4-5 hours. 1 cup
Oil - 2 tbsp
Roasted Cumin powder - 1 tsp
Chilli powder = 1/2 tsp
Salt to taste
Fennel seeds Pd 1/2 tsp
Coriander Pd1/4 tsp
Tamarind chutney or lemon juice - 1/2 tsp
Chopped Coriander leaves
Chaat masala - 1/4 tsp
How to make the Matra
Soak the dried yellow peas overnight. Pressure cook dried peas until soft but not mushy.
Heat oil in a non stick pan, add all masalas and stir it for few seconds.
Now add boiled Matra and mix it well. Add little bit of water if needed along with salt.
Finally add the tamarind juice and saute. Cook it for a while.
Sprinkle chat masala and coriander leaves.
Serve hot with Methi Makki Ke Roti
Methi Wali Makki Roti
Fresh Fenugreek leaves, finely chopped - 1.5 cups
Makki Aata / Corn Flour - 1.5 cups
Wheat flour - 1/2 cup
Salt to taste
Green Chili, finely chopped - 2 medium
Grated Ginger - 1 tsp
Onion - 1 medium
Turmeric powder a pinch
Garam Masala - 1 tsp
Water to knead
Oil/Ghee for cooking
How to make the Methi Makki Ke Roti
Wash and clean the methi leaves. Finely chop and keep it aside.
In a wide bowl, take all the ingredients and slowly knead to a soft dough. Let it rest for 10 mins.
Heat a tawa and grease with oil.
Divide the dough into equal balls. And pat it down with your hands into a disc.
Then transfer the rolled out roti on to the hot tawa and cook on both sides.
If you are making these rotis little thicker, you can make holes on the top and add oil so that it gets cooked well. Else you can use a fork to press down.
If fresh methi leaves are not available, you can use kasoori methi.
I cooked with ghee as it masks the bitter taste of the methi. You can use either oil or butter as well.