Methi Wheat Roti

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.

Serves – 2

Cooking time – 20 mins

Level of cooking – Easy

Ingredients

• 1 cup whole wheat flour
• 1 cup fenugreek leaves
• 2 cloves of garlic
• 1 green chilli
• ¼ tsp cumin seeds
• 1 pinch turmeric powder
• salt to taste
• 2 tsp oil

Method

1. Crush the garlic and green chilli into a little coarse paste and set aside.
2. Wash and chop the fenugreek leaves and keep it aside.
3. Heat 1 teaspoon of oil in a pan. Add the cumin seeds and fry for a few seconds.
4. Add the chilli-garlic paste and fry for a few seconds.
5. Add the chopped fenugreek leaves and turmeric powder and fry for a couple of minutes or until it shrinks.
6. Turn off the flame and let it cool.
7. Take the flour, salt, and fenugreek mixture in a bowl and combine.
8. Make a smooth and pliable dough by adding water little by little. Knead it well.
9. Cover the dough and keep it aside for 30 minutes.
10. Divide the dough into 5 equal portions. Roll each ball into a circle.
11. Heat a pan and place the roti on it.
12. Cook each side with a little oil until brown spots appear on both sides.
13. Once the roti is cooked and browned, remove from the pan and keep it in a bowl or roti basket.
14. Keep covered to maintain softness.
15. Serve hot with  fresh vegetable chutney and raita.