Fenugreek Roti
- Number of Servings: 10
Ingredients
Ingredients: 1/2 cup dried fenugreek leaves 1 cup chickpea flour (besan) 1/2 cup whole wheat flour 1/4 teaspoon baking soda 1 teaspoon sea salt 1/2 teaspoon chili powder 1/2 teaspoon cayenne 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ajwain seeds pinch of asafetida 2 tablespoons plain yogurt ghee or oil for frying
Instructions:
Soak the dried fenugreek leaves in warm water for 5 to 10 minutes. Drain, making sure to squeeze out excess liquid.
Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves. Cover and let stand at room temperature for 1 hour.
Dusting your hands with flour, divide the dough into 10 to 12 small balls. Roll out each ball into a roughly 3-inch circle. Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned. Transfer to a plate, keep heated in a 150° oven, and repeat for the rest of the pancakes.
Serving Size: Makes 10 to 12 3-inch flatbreads
Soak the dried fenugreek leaves in warm water for 5 to 10 minutes. Drain, making sure to squeeze out excess liquid.
Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves. Cover and let stand at room temperature for 1 hour.
Dusting your hands with flour, divide the dough into 10 to 12 small balls. Roll out each ball into a roughly 3-inch circle. Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned. Transfer to a plate, keep heated in a 150° oven, and repeat for the rest of the pancakes.
Serving Size: Makes 10 to 12 3-inch flatbreads
Nutritional Info Amount Per Serving
- Calories: 65.0
- Total Fat: 1.5 g
- Cholesterol: 0.8 mg
- Sodium: 274.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.8 g
- Protein: 3.1 g
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