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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.

Methi Wheat Roti, a delightful addition to the regular roti
Methi Wheat Roti, a delightful addition to the regular roti

Serves – 2

Cooking time – 20 mins

Level of cooking – Easy



  • 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


  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.