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
- 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
- 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.