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Multi grain Raab with Makki ki Roti

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Multi grain Raab with Makki ki Roti

Description

Rajasthani Multi Grain Mix Vegetable Raab with makki ki Roti is a traditional recipe of Rajasthan. It is a wholesome meal and is very nutritious and delicious. Rajasthani food is predominantly and vegetarian and has a variety of dishes.  Rajasthanis love their food and it is evident in their preparations. Ghee and spices are an integral part in the preparation of Rajasthani food.  Crops like millets (bajra), barley (jowar), beans and dried lentil are widely cultivated in this region.  It is beneficial for all ages, even for pregnant women.   

Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 4
  • 1 teaspoon Makka flour
  • 1 teaspoon Bajra flour
  • 1 teaspoon Jau flour
  • 1 teaspoon wheat flour
  • 1 litre butter milk
  • 1 cup Mix vegetables chopped (Carrot,Peas ,Sweet Potato,Potato)
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon Roasted Cumin Powder
  • 1/4 teaspoon black pepper powder
  • 1/5 teaspoon cinnamon powder
  • 1 teaspoon fresh mint leaves
  • For the tempering - 1/2 teaspoon ghee(homemade)
  • 1/2 teaspoon cumin seeds
  • 1 pinch of asafoetida
  • For the makke ki roti-2 cups maize flour/corn meal
  • 1 teaspoon besan
  • 2 tablespoons whear flour
  • 1/2 cup radish /mooli , grated
  • 1 green chilli, finely chopped
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon coriander leaves, finely chopped
  • 1/2 teaspoon coriander powder
  • 1/2 cup water or as required
  • 1/2 teaspoon ajwain seeds
  • 1 teaspoon ghee for smearing the rotis
  • 1/4th teaspoon salt or to taste

Directions

  • For the raab-Mix thoroughly, all 4 types of flours and buttermilk and salt and cook on a high flame and bring to a boil.
  • Simmer for 2 minutes while stirring continuously.
  • Add all the vegetables, cinnamon powder and roasted cumin powder.
  • Once the vegetables are cooked properly, add mint leaves and black pepper powder.
  • Check the seasonings and consistency and switch off the flame
  • For the tempering
  • Heat ghee in a ladle, add cumin seeds and asafoetida and pour over the hot raab
  • Serve hot.
  • For the makke ki roti- Mix all the flours and other ingredients in a bowl.
  • Add half of the water and knead, add more water if required.
  • Knead well into a firm dough.
  • Make medium sized balls of the dough. Now using your palm pressure , roll the dough, take some dry flour if required, then roll on the board with light hands.
  • Roast the makke di rotis on tava on a medium flame, flip when required, then roast directly on the flame for crunch, till it becomes golden brown and cooked.
  • Smear ghee on the makke ki roti, cut them into desired shapes and serve hot with raab.
Sanchita Mittal

Sanchita Mittal

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