Today, I am presenting the recipe for Beduan Roti, a very unique stuffed roti/paratha from the Kangra Valley region of Himachal Pradesh. This is a Makki Roti stuffed with a spicy filling made with Arbi. The result is a filling and delicious paratha that needs just some buttermilk and white butter as accompaniment.
Regular followers of the blog may know that I had become a fan of recipes from Kangra Valley since I had the opportunity to attend a wedding near Dharmashala a few days ago. The Dham or the traditional wedding lunch that I attended was quite a sensory experience for me, with almost all dishes being new to my palate. I have already posted the recipes for Chana Madra (Chickpeas in a Yogurt Gravy), Balaee (Kala Chana Khichdi Cooked in Buttermilk) and Raintha (Date and Spinach Raita).
Today, I take advantage of the Himachali Recipes theme of the 129th Foodie Monday Blog Hop to present the recipe for Beduan Roti from Kangra Valley.
When I first came across this recipe in the book Flavours of Kangra Valley by Divya Sud Qureshi, I was quite taken by the fact that this was a stuffed paratha make with Makki di Roti as the covering. I had also never eaten a paratha stuffed with Arbi (Colocasia) and so was quite taken by the idea of trying this recipe.
While the recipe needed quite some work, the result was a splendid stuffed paratha that was crisp on the outside, soft on the inside, and with quite a complex flavour from the varied ingredients. We enjoyed it with some white butter and Bharwan Lal Mirch ka Achar.
How to Make Beduan Roti | Makki Roti with Spicy Arbi Stuffing from Kangra Valley
Do try this wonderful stuffed parantha where the outer covering is the traditional Makki Di Roti and the stuffing is a spiced Arbi mix. All you need is some butter and buttermilk to enjoy this warming Paratha
- 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
Scrub the arbi clean and add to a vessel with enough water to cover them.
Pressure cook for 2-3 whistles till they are just cooked. Arbi should not be mushy.
Drain all the water from the arbi and let the arbi cool.
Peel and grate the arbi into a large bowl.
Add the spring onion, methi, dill, fenugreek powder, amchur, garam masala, red chilli powder, fennel. and salt to the arbi.
Mix well to form a dough.
Divide into 4 portions and set aside.
Add the Makki Atta and a bit of salt to a large bowl.
Add about 3/4 cup of hot water and mix with a spoon.
Use your hands to knead into a soft pliable dough. Add more hot water @ 1 tbsp at a time, if required.
Divide into 8 equal portions and roll each into a ball. Keep them covered with a damp cloth.
Heat a tava or a griddle. Grease it with about 1/4 tsp ghee.
Grease a plastic sheet with a few drops of ghee.
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.
Make a second roti as well.
On one of the rotis, place one portion of the filling.
Gently press the filling such that it covers the entire roti except for about 1/2"at the edges.
Use a few drops of water and moisten the edges of the roti.
Place the second Makki di Roti on top of the first and press the edges together to seal them.
Place the Beduan Roti on the Tava and cook till the side facing the tava starts to brown.
Using a large spatula, gently lift the roti and add about 1/4 tsp ghee to the tava.
Flip the Beduan Roti and cook the other side.
Repeat the steps to make the other rotis.
Serve each roti hot with some white butter and buttermilk.
Recipe with Step-by-Step Instructions to Make Beduan Roti | Makki di Roti Stuffed with Spicy Arbi from Kangra Valley
- Making the Spicy Arbi Stuffing
- Scrub the arbi clean of any dirt.
- Add the arbi to a vessel and add enough water to cover the arbi.
- Cook the arbi till they are just done; firm but not mushy. You know the arbi is cooked when a sharp knife is able to cut through easily. I used a pressure cooker to cook the arbi.
- As soon as the arbi are cooked, drain all the water from the arbi. If you leave them in hot water, the arbi will continue to cook and become mushy.
- Let the arbi cool and then peel them.
- Mash the arbi and add it to a large bowl.
- Add all the other ingredients (greens, dry masalas, and salt) to the arbi.
- Mix well into a smooth dough.
- Divide the spiced arbi filling into 4 portions and set aside.
- Making the Dough for Makki di Roti
- Heat 1 cup of water till hot.
- Add the Makki Atta and a bit of salt to a large bowl.
- Next, add 3/4 cup of hot water to the Makki Atta and mix with a spoon.
- When the water is well-incorporate, use your hands to knead the mix into a soft pliable dough. You will need more water. Add hot water gradually (about 1 tbsp) till the dough is soft and pliable.
- Divide the dough into 8 equal portions and quickly roll each into a ball. Keep them covered with a damp cloth. You have to work fast as the dough tends to dry out.
- Making the Beduan Roti
- As the first step, heat a tava or a griddle. Add about 1/4 tsp ghee and spread on the surface. We need the tava to be hot before we place the Beduan Roti on it.
- Take one portion of the makki dough and shape it into a roti about 5″ in diameter. Here is how I did it.
- I took 2 plastic sheets and spread a few drops of ghee on them to create a greased surface.
- On one sheet, I placed one ball of the Makki dough in the centre.
- I wet my fingers and then pressed the dough into a circle. I also cut the roti into a perfect circle pressing the top of a round tin with sharp edges into the roti. 😀
- Similarly, I made a second roti.
- At the centre of one of the rotis, place one portion of the filling and gently press the filling such that it covers the entire roti except for 1/2″at the edges.
- Using wet fingers, moisten the edges of the roti on which the filling is spread.
- Place the second Makki di Roti on top of the first such that the edges align and press the edges together to seal them.
- Cooking the Beduan Roti
- Gently transfer the Beduan Roti from the plastic sheet to your palm.
- Place the Beduan Roti on the hot tava and cook on a medium flame till the side facing the tava starts to brown.
- Using a large spatula, gently lift the roti. Be careful, or the roti will break.
- Drizzle about 1/4 tsp ghee to the tava and then place the uncooked side of the Beduan Roti on the tava.
- Cook for a few minutes till the flip side starts to brown as well.
- Repeat the steps to make the other rotis. I started making the next Beduan Roti as the previous one was cooking.
- Serve Beduan Roti hot with some white butter and buttermilk.
I am taking this wonderful stuffed paratha to the 129th Foodie Monday Blog Hop where we are all trying recipes from Himachal Pradesh!