Indian bread with Fenugreek leaves - Methi Roti | South Indian Cooking Recipes
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Tuesday, August 2, 2011

Indian bread with Fenugreek leaves - Methi Roti

Indian bread with Fenugreek leaves - Methi Roti
Fenugreek leaves

Methi means Vendaya Keerai in Tamil and Fenugreek leaves in English; it is a Healthy and powerful herb. Fenugreek greens are abundant in Vitamin C and Vitamin K and minerals like Potassium, Calcium, and Iron. The fenugreek leaves have considerably gained attention in stabilizing the insulin, blood sugar, hemoglobin levels and condition of diabetes and also improving the milk secretion in lactating mothers.
Methi rotti is a healthy and popular North Indian dish. let us see how to prepare Methi roti

Ingredients : 

Methi leaves chopped roughly and loosely packed – 2 cups
Whole wheat flour – 2½ cups
Red chili powder – 1 tea spoon
Turmeric powder – ¼ tea spoon
Roasted cumin powder – ½ tsp
Ginger Garlic paste: 1 spoon
Salt –as per taste
Ghee (or) Oil – 2 tea spoon for adding in the dough
Oil for frying roti


In a bowl add Wheat flour, one tea spoon of Red chili powder, Turmeric powder, Roasted Cumin powder, Ginger garlic paste, Salt, Ghee (or) Oil adding in the dough and mix well; add chopped fenugreek leaves and make a soft by adding water little by little as required; spread 2 tea spoon of oil on the surface of the dough and keep for 15 minutes. Divide the dough into small balls; roll them flat as thin as possible with a rolling pin by dusting with some wheat flour.

In a hot flat pan, cook rotti both sides by sprinkling some oil on both sides, repeat this for remaining dough also. Methi rotti is ready to serve.


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