Chefstoppe || methi missi roti

Prep Time

25 mins
Cook Time

25 mins
Serving
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Ingredients

Grocery List

1 cup fresh methi leaves (fenugreek leaves tightly packe

2 cups whole wheat flour

1 cup besan (gram flour or chickpea flour)

1 green chili - finely chopped

1 medium sized onion, finely chopped

1/2 teaspoon ajwain (carom seeds)

1/2 teaspoon red chili powder

1/2 teaspoon Garam Masala Powder

1/4 teaspoon turmeric powder

1/2 teaspoon salt or as required

1/2-3/4 cup water

2 teaspoon oil or ghee to be added to the dough

some oil or ghee for frying the rotis

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Source : vegrecipesofindia

Direction

How To Prepare?

kneading dough
1. Rinse and chop the methi leaves finely.
2. Mix the flours
salt
spices and spice powders.
3. Now stir in the chopped onion
green chili and methi leaves. Mix everything well.
4. Add little water and start to knead into a dough.
5. Since the methi leaves also release water
it helps if the dough is kneaded with less water first.
6. If all the water is added at once
the dough may end up being sticky.
7. Add some more water if required.
8. Let the dough rest for 15-20 minutes.
making methi ki missi roti
1. Now take medium sized balls from the dough.
2. Dust the work surface lightly with flour and roll into a medium sized round like chapatis.
3. Place the rolled roti on a hot tava or griddle and cook one side.
4. When one side is half cooked
flip and cook the other side.
5. Smear some oil or ghee on both sides and cook the rotis till browned and cooked.
6. Stack in a roti basket.
7. Serve methi missi roti hot or warm with mango pickle
yogurt or white butter.