Methi Ki Roti Recipe: A Delicious Indian Flatbread with Fenugreek
Methi Ki Roti is a traditional Indian flatbread that brings together the earthy flavor of fenugreek leaves (methi) with the comforting texture of whole wheat flour. This roti is a wholesome, nutritious option for breakfast, lunch, or dinner and is especially loved during the winter months. It’s perfect for both toddlers and kids due to its soft texture and mild, aromatic taste. The addition of gur (jaggery) adds a hint of sweetness that complements the savory notes of the fenugreek.
This easy-to-make roti recipe yields around 20 rotis, making it ideal for a family meal or a gathering. Pair it with some yogurt and a tangy mixed vegetable pickle for an authentic Indian experience.
Ingredients for Methi Ki Roti
| Ingredient | Quantity |
|---|---|
| Fenugreek leaves (methi) | 2 cups |
| Wheat flour (atta) | 3 cups |
| Turmeric powder | ½ tsp |
| Red chili powder | 1 tsp |
| Gur (jaggery), grated | 2 tbsp |
| Salt | 1 tsp |
| Water | ½ to 1 cup |
Nutritional Information (Per Serving)
| Nutritional Value | Amount |
|---|---|
| Calories | 79.8 kcal |
| Fat Content | 2.4 g |
| Saturated Fat Content | 0.4 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 60.7 mg |
| Carbohydrate Content | 13.2 g |
| Fiber Content | 2.3 g |
| Sugar Content | 0.1 g |
| Protein Content | 2.5 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total Time | 45 minutes |
Instructions for Making Methi Ki Roti
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Prepare the dough: In a large mixing bowl, combine the fenugreek leaves (methi), wheat flour, turmeric powder, red chili powder, grated gur (jaggery), and salt. Mix well to evenly distribute the spices and sweetener.
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Add water and knead: Gradually add water, a little at a time, to the dry ingredients. Knead the mixture into a semi-hard dough. The consistency of the dough should be soft but firm enough to roll out without sticking too much.
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Divide the dough: Once the dough is ready, divide it into 20 to 25 equal-sized balls. Make sure the balls are of medium size, as this will help in rolling them out into uniform-sized rotis.
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Roll the rotis: Take each dough ball and roll it out into a thin, round roti. You can dust the rolling surface with a little flour if the dough sticks. Roll each one evenly, ensuring they are of a similar size.
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Cook the rotis: Heat a “tava” or a flat frying pan on medium-high heat. Once hot, place a roti onto the tava and cook for about 30 seconds, or until you see bubbles starting to form on the surface.
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Add oil: Using a spoon, drop a little oil along the edges of the roti. Flip the roti over, and repeat the process by adding oil to the other side. Cook until both sides are golden brown and slightly crisp, with a soft interior.
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Serve: Once the roti is cooked, remove it from the tava and serve it hot. Methi Ki Roti pairs beautifully with sweetened curd (yogurt) and mixed vegetable pickle for a complete meal.
Additional Tips for Perfect Methi Ki Roti
- Softness: To ensure the rotis remain soft, do not overcook them. They should be golden and cooked through, but not too crispy.
- Flavor: The addition of gur (jaggery) is optional, but it adds a delicious sweetness that balances the bitterness of the fenugreek leaves. You can adjust the sweetness to suit your taste.
- Variations: If you’re looking for a more robust flavor, you can add finely chopped green chilies or garlic to the dough.
This Methi Ki Roti recipe is not just flavorful but also packed with nutritional benefits, thanks to the fenugreek leaves, which are rich in iron, fiber, and vitamins. It’s a perfect addition to any meal, whether you’re serving it for breakfast or as part of a larger spread. Enjoy the warmth and goodness of homemade Indian bread, and share it with your loved ones for a truly satisfying experience.
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