Breakfast · Nashto
Methi ji Roti
Fenugreek flatbread
A soft whole-wheat roti with fenugreek leaves and green chillies kneaded into the dough, plus a little ghee or curd to keep it tender, cooked on a tawa with ghee until golden. A savoury breakfast bread with the gentle bitterness of methi.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
Tap a number to tick off a step.
If using fresh fenugreek, pluck the leaves from the stems, wash them thoroughly and chop coarsely.
In a paat (bowl), combine the flour, salt, chopped green chillies, fenugreek leaves and the ghee or curd. Mix well, add water and knead into a soft dough.
Divide into 4 equal portions and roll each into a disc about 5 inches in diameter.
Heat a tawa (griddle) on a medium flame. When it is hot, add some ghee and cook the rotis on both sides until fully done, adding more ghee at intervals until golden brown.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
The ghee or curd in the dough improves the taste and keeps the rotis soft.
Serve with
Serve at breakfast with Dharan ji chutney, pickle, curd or raita.
Recipes mentioned here
Nutrition
EstimatedPer roti
140 kcal
- Protein
- 5 g
- Carbohydrate
- 28 g
- Fat
- 1 g
The recipe makes 4 rotis.
Whole recipe
540 kcal
- Protein
- 19 g
- Carbohydrate
- 111 g
- Fat
- 4 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos