Methi missi roti is similar to our normal roti except for the addition of spices and spice powders. These are traditional north Indian flatbreads made with wheat flour, gram flour, fenugreek leaves and spices. If fresh fenugreek leaves are not available you can substitute with fresh spinach or dry fenugreek leaves. These rotis are highly nutritious and can be served with pickles and yoghurt.
This week I got lots of methi/ fenugreek, so most of my recipes this week revolve around methi dishes….
Ingredients
- 1 cup fresh methi leaves
- 2 cups whole wheat flour
- 1 cup besan/ gram flour
- ½ tsp. ajwain
- 1 green chilli, finely chopped
- ¼ tsp. turmeric powder
- 1 medium sized onion, finely chopped
- ½ tsp. red chilli powder
- Water for kneading, as required
- ½ tsp. garam masala powder
- Oil/ Ghee for smearing on the rotis
- ½ tsp. salt or as required
Method
- Rinse and chop the methi leaves finely.
- Mix the flours, salt, spices and spice powders.
- Next stir in the chopped onion, green chilli and methi leaves and mix everything well.
- Add little water and start to knead into soft dough.
- Let the dough rest for 15-20 minutes.
- Now make medium sized balls from the dough.
- Dust the work surface lightly with flour and roll into a medium sized round like chapathis.
- Place the rolled roti on a hot tava or griddle and cook one side.
- After one side is half cooked, flip and cook the other side.
- Apply oil on both sides of the roti.
- Serve methi missi roti hot or warm with mango pickle, yogurt or white butter.