Bichu buti (stinging nettle) grows everywhere in the Himalayan foothills, and once cooked it loses its sting and tastes like a deeper, earthier spinach. In Himachal it is cooked as saag or stuffed into makki (maize) roti.
Wear gloves when you pick and wash the nettle.
Makki ki Roti with Bichu Buti (Nettle)
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 6 rotis
- Diet
- Vegetarian
Ingredients
For the nettle filling
For the roti
Method
- Blanch the nettle
Wearing gloves, wash the nettle and blanch it in boiling water for 2 minutes. Drain, squeeze out the water and chop finely — it no longer stings once cooked.
- Cook the filling
Heat the mustard oil, add ajwain, onion and chilli and cook for 2 minutes. Add the nettle and salt and cook until dry. Cool.
- Make the dough
Mix the maize and wheat flours with salt and knead with warm water, a little at a time, into a soft dough. Knead each portion again just before rolling.
- Stuff and shape
Flatten a ball of dough in your palm, place a spoon of filling in the centre, close it up and gently pat it out between your palms or on a sheet of plastic.
- Cook
Cook on a hot tawa for 2 minutes per side, then finish over the open flame or press until golden. Serve with white butter.
Tips from our kitchen
- Maize dough has no gluten — knead each ball again with wet hands just before shaping.
- No nettle? Use spinach and mustard greens.
