Ingredients:
1 cup Whole Wheat Floour
As required Salt
2 cup Fenugreek (Methi) Leaves (finely Chopped)
A pinch of Turmeric Powder
A pinch of Sodium bi Carbonate
Green chilli or Red chilli powder (optional)
Aam Chur (Optional)
2 tblsp Ghee
3 tblsp Ghee for shallow frying
Method:
Wash the fenugreek leaves and chop them finely.
Boil the leaves with a little of the turmeric and the soda -bi carb in a sauce pan till the leaves are soft.
Drain, cool the leaves.
Sieve the flour along with the salt in a basin.
Add the fenugreek leaves and mix the flour.
Add sufficient water if required and make a stiff dough.
Keep the dough aside for 20 minutes.
Divide the dough into even sized balls.
Roll the balls into rounds 3″ in diameter for roti.
Cook on both sides on a tawa using a little ghee on a medium flame till cooked and brown spots starts appearing on the methi roti.
Serve hot with lemon pickle or with dahi (plain yoghurt)
Anitha said…
Nice variation to the regular methi roti with the boiling of the methi leaves. What exactly does the boiling of the leaves achieve? Can we use the strained water after boiling to make the dough as it will have all the flavour of methi in it?
Anitha
SA said…
Hi Anitha,
Thanks! glad to know that you are visiting my blog
I make Methi roti in two ways…by chopping the methi leaves and directly adding them in wheat flour and the other way is by boilling the leaves with very little water.
when I make the dough I usually use the same water,but the leaves should be properly cleaned and shouldn’t have any sand in it….
when you use raw leaves and boiled leaves there is a small variation in taste and texture…when you use boiled leaves there will be light bitterness and you can find the rotis pretty moist and it is very healthy for Diabetic patients.