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Friday 29 April 2016

Methi Missi Roti (Flat Bread with Fenugreek Leaves)

          This is a very easy, simple and a traditional roti that is very popular in Punjab and Rajasthan. It is generally prepared with whole wheat flour, combined with besan, chopped fenugreek leaves, onion, green chillies, yoghurt and other dry spices. 

          Very tasty and equally nutritious, they can be relished anytime of the day with either yoghurt, pickles or just plain butter. They are an ideal lunch box meal too. So check out the step by step pictorial recipe to prepare it.

  • 2 cups whole wheat flour
  • 1/2 cup roasted chickpea flour / besan
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • 1 tsp. carom seeds (ajwain)
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1/4 tsp. asafoetida
  • 1/4 tsp. baking soda
  • 1 tbsp. oil to knead
  • 2 cups chopped fenugreek leaves
  • 1 onion, chopped
  • 1-2 green chilies, chopped
  • 2 tbsp. yoghurt
  • oil to shallow fry

          In a bowl take all the ingredients (except oil to shallow fry) and mix everything well. Add required quantity of water, little at a time and knead into a soft dough. Cover and keep aside for 30 minutes.

          Divide the dough into equal portions (I could make 9 rotis out of it). Take each portion and roll out into a circle by dusting some flour. 

          Heat 1 tsp. oil in a tawa / griddle and shallow fry the chapattis one at a time till they are well fried on both sides. Brush some more oil if required.

          Fry the remaining rotis in the similar way and serve them hot with either yoghurt, pickle or butter.

                                  Mix all ingredients (except oil to shallow fry).

                               Add water & knead into a soft dough. Keep aside for 30 min.

                     Divide the dough into equal portions. Take each portion & roll into a 
                     circle by dusting some flour. 

                  Heat 1 tsp. oil in a tawa & fry the chapattis, one at a time, till they are well 
                  fried on both sides. 

                                Serve them hot with either yoghurt, pickle or butter.

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