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Methi Roti Recipe

Methi roti made using powdered dried fenugreek leaves along with other spices.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main
Cuisine: Indian
Servings: 12 rotis
Author: Radhika


  • 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.