Methi Wheat Roti Recipe
Fenugreek leaves or simply known as methi leaves are commonly found in Indian households.
A treasure trove of nutrients, fenugreek leaves are a rich source of steroidal saponins which help reduce levels of bad cholesterol or LDL.
Fenugreek leaves are rich in fibre and antioxidants. All this nutrition benefits along with a pleasant bitter taste. Try these healthy methi wheat rotis today.
- 1 Cup Whole wheat flour
- 1 Cup Fenugreek leaves
- 1 Cloves of garlic
- 1 Green chilli
- 1/4 tsp Cumin seeds
- 1 pinch Turmeric powder
- 1 tsp Oil
- Salt to taste
Crush the garlic and green chilli into a little coarse paste and set aside.
Wash and chop the fenugreek leaves and keep it aside.
Heat 1 teaspoon of oil in a pan. Add the cumin seeds and fry for a few seconds.
Add the chilli-garlic paste and fry for a few seconds.
Add the chopped fenugreek leaves and turmeric powder and fry for a couple of minutes or until it shrinks.
Turn off the flame and let it cool.
Take the flour, salt, and fenugreek mixture in a bowl and combine.
Make a smooth and pliable dough by adding water little by little. Knead it well.
Cover the dough and keep it aside for 30 minutes.
Divide the dough into 5 equal portions. Roll each ball into a circle.
Heat a pan and place the roti on it.
Cook each side with a little oil until brown spots appear on both sides.
Once the roti is cooked and browned, remove from the pan and keep it in a bowl or roti basket.
Keep covered to maintain softness.
Serve hot with fresh vegetable chutney and raita.
Very nice information
Isn’t it like thepla.
Hello Aisha,
Yes, it is like Thepla. The only difference, ours is a low-oil version 🙂
Do try it at home and let us know!