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
Ingredients
For the Makki di Roti
- 1 Cup Makki Atta, Corn Meal
- 1 Cup Hot Water
- Salt to Taste
For the Stuffing
- 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
Other Ingredients
- Ghee or Butter to roast the roti
Instructions
Cooking the Arbi
- 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.
Making the Filling
- 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.
Making the Dough for Makki di Roti
- 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.
Making the Beduan Roti
- 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.