Oct 27, 2012

Spicy Methi Rotis

Spicy Methi Rotis

A delicious & nutritious rotis , made of methi (fenugreek leaves), wholewheat and spices. Methi  rotis are almost like thepla. But some ingredients are different and no added curd. These methi  rotis are softer than theplas.

Makes: 9 - 11


Please use same measuring cup to measure wholewheat and water.

1 cup / 200 ml wholewheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity

1 teaspoon sooji (rawa / semolina)

1 tablespoon besan (gram flour)

1/2 teaspoon salt

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

½ cup  chopped  methi leaves (fenugreek leaves / uluvayila)

¼ cup + 3 tablespoon  water (use as needed)

6 – 8 teaspoon ghee / oil


Wash and clean methi leaves. Drain out water thoroughly and chop finely.

In a wide bowl, mix all the ingredients except the water and oil.

Add the water little at a time (first start with ¼ cup water and later adjust with 1 – 3 tablespoon water) and make a soft dough like chapatti dough.  Cover and keep aside for half an hour. Divide the dough into 9 - 11 equal portions / balls.

Roll out into thin chapatis of 6 - inch diameter with the help of a dry flour.

Place a non - stick frying pan / griddle / tawa on heat. Place a roti on the frying pan / tawa and cook for few seconds until little bubbles appear. Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa. Apply little oil / ghee on both sides of the  roti and stack them on top of each other. Serve with any gravy dishes or  green chutney or pickle.