Makke Ki Roti with Baingan Bharta!

Come winters and I start craving homely comfort winter food! One of my all-time favourite food to have in winters is Makke Ki Roti with Sarso ka Sag!

Unfortunately, Sarso is not available everywhere so I ate my Makke Ki Roti with a smoky Baingan Bharta.

In order to make it more of a meal, I served Makke Ki Roti Triangles with Baingan Bharta as a Dip and drizzled ghee, green chutney and Gur on top!

dsc_0268-2

Seasonal dishes have a charm of their own! We crave for the familiar taste of dishes we grew up eating. The crisp roti, dripping in white home-made butter and the luscious green sarso ka sag. Soul Food!

I couldn’t satisfy my soul completely because of the non-availability of Sarso but the smoky spicy Baingan Bharta was a great accompaniment nevertheless!

 

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Makke Ki Roti with Baingan Bharta: A winter special preparation of crisp flat bread made of maize flour, served with a smoky & spicy aubergine dip

dsc_0282-3

Author: Nand

Recipe type: Dinner/Lunch

Cuisine: Indian

Serving Size: 2-3

Ingredients

For Makke Ki Roti

  • Makke ka Aata (Maize flour) – 1.5 cup
  • Whole wheat aata – 2 tbsp
  • Salt to taste
  • Dried Kasoori Methi – 1 tsp (optional)
  • Warm water for kneading
  • Oil or ghee to apply on the prepared roti

For Baingan Bharta

  • A big baingan – Medium Size
  • Cumin seeds – 1/2 tsp
  • Ginger and garlic paste – 1 tsp
  • Green chilies, chopped – 1 tsp
  • Spring onion white – 1/2 cup
  • Tomatoes chopped – 1/2 cup
  • Salt to taste
  • Garam masala – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/4 tsp
  • Coriander leaves for garnish
  • Spring onion green – 1/4 cup

Direction

For Makke Ki Roti

  1. Mix maize flour, whole wheat flour, salt, kasoori methi, oil and mix well.
  2. Knead into a soft dough with warm water. Cover and let it rest for 10 minutes.
  3. Now take a ball of dough and roll it with the rolling pin or with your fingers or in between two plastic sheet. It should be slightly thicker than a chapatti.
  4. Put the roti on a hot griddle and cook from both sides turning only once.
  5. Now take the roti off the griddle and cook it directly on the flame, let it turn crispy and brown.
  6. Now apply butter/ghee and make other rotis similarly.

For Baingan Bharta

  1. Wash baingan (aubergine) under running water and pat dry. Apply oil on the surface before charring for the skin to come out easily once charred.
  2. Place it on top of an open fire on the gas stove and let it cook until soft and cooked from the inside. Keep rotating it for even cooking.
  3. Once done, take out the skin and chop the baingan, removing excess seeds if needed.
  4. In a deep pan, add oil and once it is hot, add cumin seeds and let them splutter.
  5. Add ginger garlic paste and green chilies. Sauté for a minute or until fragrant.
  6. Add spring onion white and sauté for another minute.
  7. Now add chopped tomatoes and sauté for another couple of minutes.
  8. Now add all the spices and cooked aubergine. Mix well and let it cook for another 2 to 3 minutes.
  9. Switch off the gas and sprinkle with fresh coriander and spring onion greens. Serve hot with Makke Ki Roti, Gur and some spicy green coriander and mint chutney!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s