Methi Ki Roti (Fenugreek-flavoured unleavened bread) recipe
ingredients
2 cups (200 g) Wholewheat flour (atta)
1 3/4 cups (50 g) 1 3/4 oz Fenugreek (methi) leaves, chopped
1 cup (25 g) Green coriander (hara dhaniya), chopped
2 Green chillies, chopped
Salt to taste
Vegetable oil for shallow frying
1 3/4 cups (50 g) 1 3/4 oz Fenugreek (methi) leaves, chopped
1 cup (25 g) Green coriander (hara dhaniya), chopped
2 Green chillies, chopped
Salt to taste
Vegetable oil for shallow frying
method
1. Mix the wholewheat flour, fenugreek leaves, green coriander, green chillies, and salt together. Add 1 tbsp oil; knead with enough water to make a smooth dough. Cover and keep aside for 30 minutes.
2. Knead again and divide the dough into lemon-sized balls. Roll each out to a 2 inch disc, smear some oil on the top surface and fold into a half moon. Fold the half moon again into a triangle. Now roll the triangle out.
3. Heat a griddle (tawa); lay a triangle flat on it and cook on both sides till tiny brown spots appear. Drizzle a little oil and fry till golden brown on both sides. Remove and repeat till all the triangles are fried.
4. Serve hot with yoghurt and pickle of your choice.
2. Knead again and divide the dough into lemon-sized balls. Roll each out to a 2 inch disc, smear some oil on the top surface and fold into a half moon. Fold the half moon again into a triangle. Now roll the triangle out.
3. Heat a griddle (tawa); lay a triangle flat on it and cook on both sides till tiny brown spots appear. Drizzle a little oil and fry till golden brown on both sides. Remove and repeat till all the triangles are fried.
4. Serve hot with yoghurt and pickle of your choice.
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