methi missi roti
methi missi roti recipe - a traditional north indian flat bread made with whole wheat flour, gram flour, fenugreek leaves and spices.
to 12 missi rotis
fresh methi leaves
(fenugreek leaves tightly packed)
whole wheat flour
(hari mirch) - finely chopped
medium sized onion,
red chili powder
(lal mirch powder)
garam masala powder
salt or as required
½ to ¾
or ghee to be added to the dough
or ghee for frying the rotis
kneading dough for methi missi roti
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 missi rotis till browned and cooked.
stack in a roti basket.
serve methi missi roti hot or warm with mango pickle, yogurt or white butter.
substitute 1 cup fresh spinach or 4 tbsp kasuri methi/dry fenugreek leaves if fresh methi leaves are unavailable.
full recipe -