Methi Roti (Fenugreek Flatbread) by DK on Mar 4, 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.
- Cook time:
- Prep time:
- Serves: 8+ people
- Yields: Makes 15 Rotis
Ingredients
- 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
Tips
1. 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.
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.
Method
1.
Remove the leaves from the stem. Discard any yellow leaves.
2.
Wash the leaves well.
3.
Give it a coarse chop.
4.
Add this along with rest of the ingredients.
5.
Give it a good mix and then add little water
6.
until it comes together into a dough - not too soft or dry.
7.
Knead it for few minutes until it feels elastic and soft (not sticky). Set aside, loosely covered, for about 10 minutes.
8.
Divide the dough. I made 15 pieces but depending upon your preferred size and thickness you might get more or less.
9.
On a lightly floured surface, roll the dough into a small circle
10.
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.
11.
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.
Filed Under these categories
- 291 Dairy Free
- 45 Flatbread
- 705 Kid Friendly
- 61 Kids Lunch Box Recipes
- 55 Kids Main Course Recipes
- 384 Nuts Free
- 398 Pregnancy
- 224 Protein Rich
- 13 Roti
- 177 Sugar Free
- 499 Vegan Recipes
- 113 Wholegrain
Recipe Reference
my kitchen notes
Related Posts
Malaysian Roti Canai By DK on Nov 12, 2009
Methi Pulao (Fenugreek Leaves Pilaf) By DK on Sep 30, 2014
Methi Dal (Fenugreek Leaves Dal) By DK on Apr 1, 2013
How to make Yogurt at home using Raw Milk By DK on Jun 3, 2013
Makki Ki Roti By DK on Feb 20, 2010
Aloo Methi (Potatoes & Fenugreek Greens) By DK on Jan 29, 2010
Leave a Reply
I love to hear from you! I read each and every comment, and will get
back as soon as I am able to.
17 Comments
By karthikeyan on Jul 3, 2016
Super
Thank you :)--DK
By Tarak Das on Mar 23, 2016
Very nice to see all recp & like to see more frozen recp
By Chitra on Feb 28, 2015
:) thanks for the nice recipe
By Anushka on Jan 15, 2015
Thanks Chef for wonderful idea. My family loved it and my Mr.2year went crazy for it.
:)
I made it with only variation of using ajvain instead of cumin
By laxman on Apr 8, 2014
Chef special
By Neeraja on May 26, 2013
Wow! more of methi!!! My most fav! Thanks a lot dear for showing others with awesome pictures too :) Just a addition...we can also add methi to our non veg items like in chicken too it tastes very yummy:)
By Leena on May 17, 2013
I make methi roti using same ingredients which you used along with 2 tbsp gram flour, half tsp chilli powder, 2 riped bananas and only curds. I apply a little oil while frying.It comes out very soft and tasty. My family loves it.
By Susan on May 9, 2013
Hello. Can these be made ahead and frozen for later use?
Hey Susan, I have never frozen rotis hence have no personal experience. But I came upon this link. Please see if this helps: http://www.livestrong.com/article/554849-how-to-freeze-chapati-roti/ --DK
By kmshomemadefood on Apr 6, 2013
very nice description , good recipes, nice pics, good work
By Weekly Meal Plan – Making everyday cooking easy on Mar 31, 2013
[...] Methi Roti + Yogurt + Pickle & a fruit [...]
By Hari Chandana on Mar 5, 2013
Healthy and super soft rotis.. love it :)
By Sowmya on Mar 5, 2013
Wow super aromatic and super flavorful roti!!! love methi leaves!!!
By aarti sawale on Mar 5, 2013
Hi DK,
WOUld like to share a recipe for methi paratha which is also called thepla in gujarati.
i mAke a green paste to add so nothing else has to be added other than this.
For paste- coriander,chillies,ginger garlice paste.
whiile making paste add little bit of salt and sugar.
Now take a wheat flour add salt, oil ( qty should be the way we add for making puri dough), sugar(its only fortaste). Add methi leaves (more qty because it taste good), add green paste and make a dough use curds.
I dont use much water to mix it instead i take curd and add some water to it(should not be watery) curd should be more.
Leave dough for sometime so that masala get mixed properly. I prefer to make dough earlier likeif iwant it fordinner dough will be ready in afternoon.
Aarti:)
By HEMANT MAGO on Mar 4, 2013
An another way is lightly labor intensive, but in this case the fenugreek leaves can be kept for future use also. After chopping the methi leaves, they can be sauteed with a few flakes of garlic n say 1/2 tsp. of Cumin seeds. This mixture can be used to 'stuff' the flat paranthas & will keep in fridge for future use. Also cooking the fenugreek will decrease the pungency.
By Priya on Mar 4, 2013
Such an aromatic rotis,healthy and prefect for anytime of the day.
By Charul @ Tadka Masala on Mar 4, 2013
Yumm! You reminded me of winter-y Rajasthan mornings. These are a daily breakfast at my house there. :)
By Ladyjorns.Com on Mar 24, 2020