â€œAloo ke paranthasâ€ or â€œMaah ki Behdwaanâ€ both would surely water anyones mouth.
â€œAloo ke paranthe ho ya Maah ki dal ki Behdwaan, muh mein kiske pani nahi aayega sun kar?â€ (Whose mouth wonâ€™t water to hear the names of potato stuffed chappaties or black lentil stuffed fried chappaties?)
If your mouth has started watering then here I am to disappoint you a little and remind you of your health. No wonder this instruction is not for all but todayâ€™s recipe can be eaten by almost all whether suffering from diabetes or high blood pressure. Iâ€™m not talking about Aloo ke paranthe or Maah ki Behdwaans but Iâ€™m talking about â€œMadhal Ki Behdwaanâ€.
Mandhal or Koda is one of the healthiest grains, which people have almost eliminated from their diet. It is useful for many diseases like diabetes, high or low blood pressure, cholesterol problem and many other diseases.
Therefore, for your health learn how to make Mandhal ke Behdwaan.
Mandhal flour: One bowl
Boiled Arbi (Colocasia): 3-4 roots
Oil for spreading on tawa before placing roties
Coriander Powder as well as chopped green leaves
Green Chilli finely chopped
Salt to tatse
Like we knead corn flour to make roties similarly, knead Mandhal flour and keep it aside. Then prepare stuffing for the roties by mashing boiled Arbi roots and adding all the spices according to taste.
Make round ball of kneaded flour and then flatten it little. Place the stuffing on top of the flattened ball of flour and close it to the middle by folding all the edges. Make a ball again and then flatten it to a bigger size of roti.
Brush oil on hot tawa, place this roti/ Behdwaan on it and cook the roti from both sides.
Serve hot with butter, pickle or glass of lassi. Choice is yours!
Raised in Shimla and originally from Mandi district, Disha wears many caps which includes being part of a lead team of a fast growing IT company based out of Chandigarh. Earlier Disha was associated with My Himachal and visits Shimla regularly.