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Tuesday, April 10, 2012

Chapati made with fresh fenugreek leaves - Methi roti


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1/2 cup fresh fenugreek or methi leaves can substitute with forzen or dry leaves
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
2 cups whole wheat flour or atta
1/2 cup chick pea flour or besan
1/2 teaspoon of turmeric or haldi  powder
1 teaspoon of cumin or jeera powder
2 teaspoon of coriander or dhania powder
1/2 teaspoon of salt
1 tablespoon of oil
3/4 cup of water or as needed

To the whole wheat flour add chick pea flour, turmeric, cumin powder, coriander powder, salt, oil, ginger, green chilies  mix then add the fenugreek leaves add enough water to make a soft dough.  Let the dough rest covered for 20 to 30 minutes.

Divide the dough into equal parts, you should get 12 to 14 rolls.

With the help of some flour roll them into flat round shape like a small pizza or chapati.

Heat a griddle put the chapati on the griddle and let it cook, when bubbles start appearing with a spatula turn the chapati over to the other side and let it cook on the other side.  When both sides are cooked apply about 1/2 teaspoon of  ghee or clarified butter on both sides and remove from griddle.

Fenugreek always add this wonderful flavor to any dish even if it is used in small amounts.  There is nothing more divine that methi chapati with yogurt on on a hot summer day.

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