Methi Roti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups chapati flour (half wholewheat, half white flour)1 cup frozen or fresh methi leaves, or 2 tbsp dried methi if no fresh of frozen available.1 tsp jeera / cumin powder0.25 tsp turmeric powdersalt as requiredwater
Combine all the above ingredients and knead well till soft.
Do not add too much water if using frozen methi, since the methi will release some liquid.
Cover dough and set aside for about 20 mins.
Make 12 small rounds. Roll out the dough with a rolling pin - sprinkle some flour to prevent it from sticking, until quite thin.
Heat tawa or a heavy, pan. Cook the rotis on both sides till lightly browned.
(Ideally they should puff up when cooking, I hold each roti over a naked flame on a wide, wire spoon for a few seconds eachside in order for the to puff up over the heat. This just makes the finished roti lighter.)
Number of Servings: 12
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Do not add too much water if using frozen methi, since the methi will release some liquid.
Cover dough and set aside for about 20 mins.
Make 12 small rounds. Roll out the dough with a rolling pin - sprinkle some flour to prevent it from sticking, until quite thin.
Heat tawa or a heavy, pan. Cook the rotis on both sides till lightly browned.
(Ideally they should puff up when cooking, I hold each roti over a naked flame on a wide, wire spoon for a few seconds eachside in order for the to puff up over the heat. This just makes the finished roti lighter.)
Number of Servings: 12
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 61.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 12.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.5 g
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