Methi Roti Recipe - Makes 12

Methi Roti Recipe

66 calories each


1/2 cup (125ml) dried methi (fenugreek) leaves
1 cup (250ml) besan (chickpea) flour
1/2 cup (125ml) whole wheat (chapati) flour
1/4 teaspoon (1ml) baking soda
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) cayenne pepper
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground coriander
1/2 teaspoon (2.5ml) ajwain (carom) seeds
1 pinch asafoetida (hing)
2 tablespoons (30ml) unsweetened natural yoghurt
4 teaspoons (20ml) vegetable oil


Put the dried methi (fenugreek) leaves into a medium bowl, cover with warm water, let soak for 15 minutes, tip into a sieve so the water is drained (press on the methi leaves to get out as much water as possible) and set aside
Sieve the besan flour, whole wheat flour and baking soda into a medium to large mixing bowl and mmix well
Add the salt, chilli powder, cayenne pepper, ground cumin, ground coriander, ajwain seeds and asafoetida and mix well
Sprinkle in the methi (fenugreek) leaves that you soaked, add the yoghurt, mix well and knead into a single dough ball
Cover the bowl with a clean cloth set aside for 2 hours
Preheat the oven to 140C (275F)
Divide the dough into 12 equal pieces and roll each piece into a ball
Lightly flatten each ball and then roll each one into a 7.5cm (3 inch) wide circle on a lightly floured surface
Put 1/2 teaspoon of vegetable oil into a small frying pan, smear the oil around the frying pan and heat over a medium heat
Add one of the dough circles to the frying pan and cook until the bottom is lightly browned (about 4 minutes)
Smear 1/4 teaspoon of vegetable oil onto the top of the dough circle, flip over the dough circle and cook until the lower side is lightly browned (about 2 minutes)
Put the cooked roti into the oven to keep warm
Repeat the above cooking process until all of the roti are cooked (add a little more vegetable oil if needed during the cooking)
Serve warm

Recipe submitted on 19 April 2016

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