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Methi Missi Roti
Methi missi roti is a traditional North Indian flatbread made with whole wheat flour, gram flour, fenugreek leaves and spices.
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
North Indian
Servings:
10
to 12 rotis
Author:
Dassana Amit
Ingredients
1
cup
fresh methi leaves
(fenugreek leaves tightly packed)
2
cups
whole wheat flour
1
cup
besan
(gram flour or chickpea flour)
1
green chili
- finely chopped
1
medium sized onion,
finely chopped
½
teaspoon
ajwain
(carom seeds)
½
teaspoon
red chili powder
½
teaspoon
Garam Masala
¼
teaspoon
turmeric powder
½
teaspoon
salt or as required
½ to ¾
cup
water
2
teaspoon
oil
or ghee to be added to the dough
some oil
or ghee for frying the rotis
Instructions
kneading dough
Rinse and chop the methi leaves finely.
Mix the flours, salt, spices and spice powders.
Now stir in the chopped onion, green chili and methi leaves. Mix everything well.
Add little water and start to knead into a dough.
Since the methi leaves also release water, it helps if the dough is kneaded with less water first.
If all the water is added at once, the dough may end up being sticky.
Add some more water if required.
Let the dough rest for 15-20 minutes.
making methi ki missi roti
Now take medium sized balls from the dough.
Dust the work surface lightly with flour and roll into a medium sized round like chapatis.
Place the rolled roti on a hot tava or griddle and cook one side.
When one side is half cooked, flip and cook the other side.
Smear some oil or ghee on both sides and cook the rotis till browned and cooked.
Stack in a roti basket.
Serve methi missi roti hot or warm with mango pickle, yogurt or white butter.
Notes
Substitute 1 cup fresh spinach or 4 tbsp kasuri methi/dry fenugreek leaves if fresh methi leaves are unavailable.
Nutrition
Serving:
3
g