 with bajra roti is easy to make kathiyawadi village thali with all the basic ingredients from your kitchen. Methi nu lotiyu is simple curry made with besan, methi and regular spices. It taste great with bajra roti and garlic chutney){kind=link}
Methi nu lotiyu (methi sabzi) with bajra roti is easy to make kathiyawadi village thali with all the basic ingredients from your kitchen. Methi nu lotiyu is a simple curry made with besan, methi, and common spices. It tastes great with bajra roti and garlic chutney. This winter season does make this wonderful village-style food and enjoy its mouthwatering taste along with friends and family!
The key to making soft bajra roti and methi nu lotiyu at home are
For bajra roti
- Firstly, rotla dough should be soft and smooth, do not knead tight dough also I made rotla by tapping it by hand. beginners can find it difficult with bare hands and i recommend making it with a rolling pin.
- Secondly, bajra roti has to be thick as compared to normal roti. if you roll it thin, it may start to have cracks and disintegrate.
- lastly, cook bajra roti on medium flame, also sprinkle some water on top of the raw rotla once it is transferred to tawa. moisture would help Rotis to turn soft and fluffy.
For methi nu lotiyu (methi nu shak)
- Firstly, Cut the fenugreek leaves roughly. do not chop them finely; you can mix and match them as we do not want our leaves to dissolve while cooking.
- make sure to roast the besan on a low flame to prevent it from burning.
- For sabzi gravy, add slightly hot water to retain the masala flavor and color of the sabzi.
- Lastly, methi nu lotiyu (methi sabzi) tastes excellent when prepared slightly spicy and serve hot.
Please do visit my other related recipe collection like
Recipe video
Thali recipe | methi bhaji nu shak recipe | methi nu lotiyu recipe | bajra roti recipe
Ingredients
For methi nu lotiyu (methi nu shak)
- 150 grm methi leaves - 3 cup chopped methi leaves
- 5 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- 1 tsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp green chilli paste
- 1 medium size chopped tomatoes
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp garam masala
- ½ tsp dry mango powder
- 1 tsp sugar - optional
- ¾ cup gram flour - besan
- 2 cup hot water
For bajra roti
- 1 cup water or as required
- Salt to taste
- 2 cup bajra flour
- Ghee for serving
Instructions
Making methi nu lotiyu
- Wash and chop methi leaves. Do not chop it finely. Keep it aside.
- In a pan, add oil, mustard seeds, cumin seeds, and hing. Saute it.
- Then add ginger paste, garlic paste, and green chili paste. Saute it.
- Now add chopped tomatoes, salt, and turmeric powder. Saute it.
- Then add chopped methi leaves and mix well. Cover and cook for 2-3 minutes till methi become soft and oil is released from the sides of the pan.
- Add coriander powder, red chili powder, garam masala, amchur powder, and sugar. Saute it.
- Then add besan and roast it on low flame till it slightly changes its color and becomes aromatic.
- Now add 2 cups of hot water gradually and mix well. (refer to video)
- Cover and cook sabzi on low flame till oil is released from its sides.
- Serve hot methi nu lotiyu with bajra roti and fried chilies.
Making bajra roti
- In a mixing bowl, add water and salt. Mix well.
- Then add bajra flour gradually and knead soft dough.
- Now sprinkle some water and knead the dough for 2-3 minutes till it becomes smooth.
- Take medium size round ball and place it on a rolling board.
- dust over a bit of flour and pat gently into a 6-inch diameter circle taking care not to put too much pressure as the roti break down.
- Heat the tawa on medium flame, then stuffed roti onto the tawa to cook until golden brown on both sides.
- Serve bajra roti hot with ghee smeared on the top.
Notes
For bajra roti
- Knead the soft dough for bajra roti.
- Sprinkle little water drop and knead the bajra dough till it becomes smooth and crack-free.
- Cook bajra roti on medium flame.
- Roast besan on low flame till it slightly changes color and becomes aromatic.
- Hot water helps to retain the masala flavor in sabzi.
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