Methi Roti (Fenugreek Flatbread)
By DK on Mar 04, 2013
Methi roti is my most favorite of all rotis made using Fenugreek leaves. My mom used to make this very often and while I would make a face and ask "why the roti and not methi poori", I would still relish it. But just so you know, between methi roti and methi poori, I am all for the latter :). Indian flatbreads (rotis and parathas) are myriad each variation competing in the taste and health department for the top places. Adding nutrition to the food was such a child's play for mothers of my generation and the ones before that. Of course lack of pizzas and other junk foods to lure the children helped in this cause but still.
I don't find fresh fenugreek leaves as often as I would like, but when I do - I buy in generous bunches. I do use frozen for rest of the time but I am biased towards the fresh :) The other day during my visit to the Indian groceries, I chanced upon fresh looking fenugreek leaves. Usually when I visit, I am welcomed by either old, yellowing leaves or better with an empty spot with everything already gone. So this day was extremely generous and a spate of Methi based dishes followed.
Fenugreek leaves are extremely nutritious, you can read about it here. Other dishes I love making are Methi Muthia, Aloo Methi , Saag paneer , Methi Dal and Methi Sambar. This recipe is very simple. Takes few ingredients and is quite hearty on its own. You can easily add or reduce ingredients to suit your needs.
my kitchen notes
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 8+ people
Yield: Makes 15 Rotis
- 2-1/2 cups Atta (Chapathi) flour
- 1 cup tightly packed (abt 50 grams) Fenugreek Leaves (Methi), see Tips
- 1 Shallot, finely chopped - see Tips
- 1/4 cup fat free Greek Yogurt, see Tips
- 1 tsp Cumin seeds
- 1 tbsp Oil (optional)
- Salt to taste
Tips1. Methi leaves: Depending upon your taste, you can increase the amount of methi leaves. Tender leaves don't tend to be really that bitter and can be used more in this recipe. If increasing the quantity and if you think your leaves are bitter for your taste, then try cooking it lightly before using in this roti. Adding a little Amchoor (dried Mango powder) or lime juice also helps to tone down the bitterness.
2. Shallot: You can use any mild tasting onion in its place.
3. Greek Yogurt: I use it for adding softness along with a little protein. You can use regular yogurt instead. If Vegan, simply skip it.
Remove the leaves from the stem. Discard any yellow leaves.
Wash the leaves well.
Give it a coarse chop.
Add this along with rest of the ingredients.
Give it a good mix and then add little water
until it comes together into a dough - not too soft or dry.
Knead it for few minutes until it feels elastic and soft (not sticky). Set aside, loosely covered, for about 10 minutes.
Divide the dough. I made 15 pieces but depending upon your preferred size and thickness you might get more or less.
On a lightly floured surface, roll the dough into a small circle
Heat a pan (med-high) and when hot, add the flatbread (roti) to it. Trickle some ghee/oil by the sides and cook for 1-2 minutes or until brown spots starts appearing at the bottom.
Turn and cook likewise. Repeat for the rest of the dough.
It tastes great as it is but you can enjoy it with some pickle and curd or any accompaniment of your choice. Serve hot.
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