Spring Onion Rotla With Methi Kadhi (Herbed Curd curry) — A winter Platter

Ingredients

• 1 cup bajra flour
• 1/ 4 tsp ajwain
• 1 tsp green chilli – ginger paste
• 2 spring onions finely chopped
• 2 tsp green garlic, finely chopped
• Salt to taste
• Lukewarm water to bind the dough & for applying on the top
• Ghee / butter to apply on rotlas
• 1 cup curds (little sour)
• 1 tbsp besan
• 1 green chilli, slit
• 1/ 2 cup methi (chopped)
• 1 tsp green chilli – ginger paste
• 1 pinch turmeric powder
• 1 tsp oil
• 1 tsp sugar
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1 pinch asafoetida
• Accompaniment — Jaggery & lehsan ni chutney
• 1 glass buttermilk (optional)
• Coriander to garnish

Steps

1. Spring onions Rotla: Take all the ingredients in a plate or a bowl.
2. Add lukewarm water slowly & bind to a soft dough. Make the rotlas immediately. Do not rest the dough.
3. Knead the dough very well for 3 – 4 minutes.Make 3 equal portions from it.
4. Now take 1 portion of the dough & using dry flour roll into 5 inch diameter.
5. Heat a non-stick pan. Apply little water on top of the Rotla. Place the wet side of the Rotla on the pan downward. Cook the Rotla on medium flame.
6. Turn the Rotla & cook the other side too for a few seconds.
7. Cook the Rotla on an open flame till it puffs up well & brown spots appear on both the sides.
8. Remove & smear butter / ghee on it. Serve the hot rotlas immediately.
9. For Methi Kadhi: Take curds & besan in a bowl. Beat it very well till now lumps remain. Add water & mix.Keep aside.
10. Heat oil in a pan. Add chopped methi leaves. Add green chilli – ginger paste & turmeric powder. Saute for 1 – 2 minutes.
11. Add this sauted methi in the curd – besan mixture. Add slit green chilli, sugar & salt to taste.
12. Cook the kadhi mixture on a low flame 🔥 till the raw smell of besan goes & kadhi thickens, while stirring all the time. This is a must or kadhi will separate.
13. Now prepare the tempering by heating oil in a small pan. Add cumin seeds & let them splutter. Add asafoetida & immediately pour this tempering on the boiling kadhi. Mix & switch off the flame. Garnish it with chopped coriander leaves. Keep aside.
14. Assemble the Platter: Place 2 rotlas on a serving plate. Place a bowl of hot kadhi beside it. Put a piece of jaggery & lehsan ni chutney beside the rotlas. Finish the complete platter with a glass of buttermilk, if you wish. Serve immediately.
15. Note: As stated above, remember to make the rotlas immediately. Do not leave the dough to rest, it will become too soft & you will be unable to roll.