Winter comes with it’s bounty…such fresh veggies and fruits everywhere, I can’t seem to get enough of them! One of my favourite things to make in winters is Makke ki Roti (maize flour flatbreads – they are vegan and gluten free). And to go with these flatbread, I am having my fill of Baigan ka Bharta these days….fresh, spicy and so full of flavours..you’d be wanting more!
I simply follow my Mom’s no-fail recipe for both these delicious things…and it’s finger licking awesome:)
I made this combination again just this last weekend and we were in a much happy food-coma! The Makke ki Roti (ahem, please excuse my badly shaped rotis/ flatbread, I find it very difficult to give them any fixed shape or even size as the dough is gluten free and not the easiest to handle…..but I believe it’s the taste that matters in this case🤗😀). However, I try to roll them between two sheetss of cling wraps mostly…but this is the best I can manage!
The Bharta or the mash, well it’s a whole different story….I spend all the time to make as perfect as it can get and I nail it every time 😉 Brinjal is roasted to a charred beauty and then everything starts from there.. tip – buy a lighter brinjal as they are perfect and do not have many seeds.
Let’s get cracking…it’s not much effort…:)
Yield: serves 2
Equipment: wired roasting stand, measuring cups/ spoons, a mixing bowl, a small bowl, a pair of kitchen tongs, a large mixing bowl – for the maize dough, rolling pin, cling wraps, a pan, a spatula.
For the Bharta:
1 nos. medium large, round brinjal (bharte Wala Baigan)
2 nos. medium tomato (choose ripe, juicy tomatoes)
7-8 garlic cloves
1 nos. finely chopped onion
1/4 cup mustard oil (this is what we use traditionally up North)
1 tsp finely chopped green chilli
1 tsp grated ginger
salt to taste
fresh coriander, as needed
For the Makke ke Roti:
2 cup maize flour (Makke ka atta)
salt to taste
1 tsp crushed kasuri methi (dried fenugreek leaves)
water as needed to knead
4-5 tsp oil, for cooking the Roti/ flatbread
Method for the Bharta:
So, right at the start I will urge you to follow the step wise pictures, they are pretty much self explanatory. I will explain in writing as and when necessary.
Wash and wipe the tomatoes and the brinjal. Set the tomatoes aside.
Keep the brinjal’s stem intact. Make an inch long slit in the brinjal. This slit must be a bit deep. Stuff the garlic cloves in this slit. Massage the entire brinjal with some mustard oil.
Next, turn on the flame and place the wired roasting stand over the flame. Place the oiled brinjal over it and roast it well on all sides until well charred.
While the brinjal cools down, massage the tomatoes with some oil, make a couple of small slits on each tomato and roast them too just the way we did for the brinjal.
Now, take some water in a small bowl. Dip your fingers in the water and slowly peel the charred skin off the brinjal and tomatoes. Set them aside in a mixing bowl. Mash these together along with the garlic that was roasted within the brinjal as well. Season with salt.
Next, add the chopped onions, chopped chillies, grated ginger, remaining mustard oil, chopped coriander leaves to the the mashed tomatoes and brinjal. Give everything a good mix! This is done!
Method for the Makke ki Roti:
In a large mixing bow, take the flour, season it with salt and kasuri methi. Mix them well. Add water as you go and knead to make a dough until everything comes together. Cover the dough with a damp kitchen towel for a few minutes before making the Roti/ flatbread.
Next, take a lemon sized ball of dough,place it between two cling wrap sheets and using a rolling pin make a roti. (No pictures of these steps, I’d probably need 4 more sets of hands to do that! 😂)
Heat the pan, drizzle some oil on the pan and place the rolled Roti and cook it on both sides until well cooked and charred around the edges. Serve piping hot with Baigan ka Bharta, some pieces of jaggery and a salad.
Isn’t that easy and absolutely yum! If you’ve liked this, do try my take on popular Bihari favourite Litti Chokha here. This Baigan Bharta goes so well with some Litti too!