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+ servings

Thali recipe | methi bhaji nu shak recipe | methi nu lotiyu recipe | bajra roti recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Meal, Thali
Cuisine Gujarati, kathiyawadi
Servings 4

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.
For methi nu lotiyu (methi sabzi)
  • Roast besan on low flame till it slightly changes color and becomes aromatic.
  • Hot water helps to retain the masala flavor in sabzi.