This traditional methi roti is a wholesome and flavourful Indian flatbread made with fresh fenugreek leaves, spices, and yogurt. Soft on the inside with a lightly crisp exterior, it’s perfect for breakfast, lunch, or a comforting evening meal.
- Serves: 3–4 People
- Prep Time: 20 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 170 g Wheat flour
- bowl Fresh fenugreek leaves (methi), finely chopped
- 2 teaspoons Gram flour (besan)
- 1 small Onion, finely chopped
- 2 Green chillies, chopped (optional)
- Fresh ginger, chopped
- handful Fresh coriander leaves, chopped
- 3 teaspoons Yogurt
- 2 teaspoons Oil
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Dried fenugreek (kasuri methi)
- 1/2teaspoon Hing (asafoetida)
- 1/2teaspoon Turmeric powder
- 1/2teaspoon Garam masala
- 1/2teaspoon Kashmiri chilli powder
- 1/2teaspoon Ajwain (carom seeds)
- Water (as needed for dough)
- Butter or ghee (for cooking)
For Dressing
Nutritional Information
-
Calories
190 kcal -
Protein
6 g -
Carbohydrates
30 g -
Fat
5 g -
Fiber
5 g -
Sugar
2 g -
Sodium
220 mg
Procedure
-
10 minutesMark As Complete
Prepare the vegetables
Finely chop the fresh methi leaves, onion, ginger, green chillies, and coriander. Grind lightly if preferred.
-
10 minutesMark As Complete
Make the dough
In a large bowl, add wheat flour, gram flour, chopped methi, vegetables, yogurt, oil, and all spices. Mix well and gradually add water to form a soft dough.
-
1 hourMark As Complete
Rest the dough
Cover the dough and let it rest for about one hour to allow flavours to develop.
-
5 minutesMark As Complete
Roll the rotis
Divide the dough into equal portions and roll into round rotis using a rolling pin.
-
10 minutesMark As Complete
Cook the rotis
Heat a tawa or pan and cook each roti on medium heat, applying butter or ghee on both sides, until golden brown and fully cooked.
