Methi Roti Recipe
Methi roti made using powdered dried fenugreek leaves along with other spices.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 12 rotis
- Whole wheat flour - 2 cups
- Kauri methi - 4 tbsp
- Red chili powder - 1 tsp
- Turmeric powder. - 1/8 tsp
- Garam masala powder - 1/2 tsp
- Salt - to taste
- Water. - to knead
- Oil - 3 tsp
In a mixing jar take Kasuri methi, turmeric powder, red chili powder, garam masala powder and grind to a coarse powder.
In a bowl take whole wheat flour and salt.
Add the ground powder and mix with finger tips.
Add water little by little and knead to a soft dough.
Smear 1/2 tsp oil all over the dough surface and keep the bowl covered to rest for 20-30 mins.
Divide the dough equally into 12 ping pong sized balls.
Roll the balls with a rolling pin on a floured surface into a thin 7-8 diameter.
Heat a girdle or tawa and place the rolled out roti and cook over medium flame for 1-2 mins or till you see brown spots occurring on top.
Flip to the other side and drizzle oil around and cook for 1 minute.
Remove on to a plate.
Continue with the rest of the balls stacking one on top of another.
Methi roti is ready.
Serve with any dry curry or raita or pickles.