Methi roti is a healthy and nutritious Indian bread made of whole wheat flour, Methi(fenugreek) leaves and other spices. It can be had for lunch, dinner or can be packed for kids’ lunches.
Methi roti with boondi raita
You will need:
Whole wheat flour – 4 cups
Methi(fenugreek) leaves – 1/2 a bundle
Cumin powder – 2 tsp
Coriander powder – 1 tsp
Curd(optional) – 1 tbsp
Carom seeds (ajwain) – 1/4 tsp
Turmeric powder – 1/4 tsp
Green chillies – 2
Garlic – 4 pods
Onion – 1/2 (chopped)
Salt to taste
Cooking oil – 1 tbsp
Method of preparation
Clean the fenugreek leaves, wash and rinse well. Coarsely chop fenugreek leaves and keep aside. Heat oil in a frying pan. Add chopped onions and saute till pink. Add chopped fenugreek/methi leaves and cover for 2 mins. Turn off the flame.
Make a coarse paste of green chillies and garlic. Take the wheat flour in a mixing bowl, add cumin powder, coriander powder, carom seeds, chilly-garlic paste, curd, steamed methi leaves and salt. Mix well and knead into a dough. Prepare the dough with warm water and add 1tbsp of oil while kneading the dough. This makes soft methi rotis that melt in your mouth!
Next, make small balls of the dough and roll rotis out with a rolling pin. Fry the rotis using a roti maker or a tava. Apply butter on both sides and serve with raita!
When packing methi rotis for kids’ lunches, wrapping them in aluminium foil for food packaging will keep them fresh for many hours.
The best part is you can prepare the dough for 2 days and refrigerate. That way you can save preparation time. Just remember to take the dough out of the refrigerator and keep it aside for an hour before rolling out the paratha / roti .
Fenugreek leaves are an excellent source of iron, protein, calcium and phosphorus and this is easily assimilated by our body. Cumin and carom seeds aid digestion and eliminate flatulence. Garlic has several medicinal properties as well. All in all methi paratha / methi roti is a very healthy recipe for the entire family!