Beduan Roti | Makki Roti with Spicy Arbi Stuffing from Kangra Valley

Ingredients

• 1 Cup Makki Atta, Corn Meal
• 1 Cup Hot Water
• Salt to Taste
• 150 Gms Arbi
• 3 tbsp Finely Chopped Fresh Methi
• 1 Finely Chopped Spring Onion with Greens
• 1 tbsp Finely Chopped Dill (Sua)
• 1 tsp Amchur Powder
• 1 tsp Garam Masala
• 1 tsp Roasted Methi/Fenugreek Powder
• 1 tsp Red Chilli Powder
• 1 tsp Fennel
• Salt to Taste
• Ghee or Butter to roast the roti

Instructions

1. 1

   --- Cooking the Arbi ---

2. 2

   Scrub the arbi clean and add to a vessel with enough water to cover them.

3. 3

   Pressure cook for 2-3 whistles till they are just cooked. Arbi should not be mushy.

4. 4

   Drain all the water from the arbi and let the arbi cool.

5. 5

   Peel and grate the arbi into a large bowl.

6. 6

   --- Making the Filling ---

7. 7

   Add the spring onion, methi, dill, fenugreek powder, amchur, garam masala, red chilli powder, fennel. and salt to the arbi.

8. 8

   Mix well to form a dough.

9. 9

   Divide into 4 portions and set aside.

10. 10

    --- Making the Dough for Makki di Roti ---

11. 11

    Add the Makki Atta and a bit of salt to a large bowl.

12. 12

    Add about 3/4 cup of hot water and mix with a spoon.

13. 13

    Use your hands to knead into a soft pliable dough. Add more hot water @ 1 tbsp at a time, if required.

14. 14

    Divide into 8 equal portions and roll each into a ball. Keep them covered with a damp cloth.

15. 15

    --- Making the Beduan Roti ---

16. 16

    Heat a tava or a griddle. Grease it with about 1/4 tsp ghee.

17. 17

    Grease a plastic sheet with a few drops of ghee.

18. 18

    Place one ball of the Makki dough on the sheet and use damp fingers to press the ball into a round shape about 5" in diameter.

19. 19

    Make a second roti as well.

20. 20

    On one of the rotis, place one portion of the filling.

21. 21

    Gently press the filling such that it covers the entire roti except for about 1/2"at the edges.

22. 22

    Use a few drops of water and moisten the edges of the roti.

23. 23

    Place the second Makki di Roti on top of the first and press the edges together to seal them.

24. 24

    Place the Beduan Roti on the Tava and cook till the side facing the tava starts to brown.

25. 25

    Using a large spatula, gently lift the roti and add about 1/4 tsp ghee to the tava.

26. 26

    Flip the Beduan Roti and cook the other side.

27. 27

    Repeat the steps to make the other rotis.

28. 28

    Serve each roti hot with some white butter and buttermilk.