Yesterday I found some fresh methi (fenugreek) leaves in my fridge and decided to use them. Methi rotis are one of my favorites and an easy way to slip greens into my daughter’s meals. The method I used to roll these rotis is a little different from my usual technique — a rolling style I learned from my sister-in-law, who is Sindhi. After a long break I wanted to try it again and the rotis turned out beautifully. I hope you enjoy this simple, flavorful recipe.
Ingredients
- Wheat flour – 2 cups
- Methi (fenugreek) leaves – 1 cup, chopped
- Salt – to taste
- Oil – 2 tablespoons
Procedure
- Combine the wheat flour, chopped methi leaves, salt and oil in a bowl. Add water gradually and knead into a soft, pliable dough.
- Cover and rest the dough for about 1 hour to allow the flavors to settle and the dough to relax.
- Divide the dough into equal-sized portions and roll each portion into a smooth ball.
- Flatten a ball slightly and roll it into an oval shape using a rolling pin.
- Brush or smear a little oil on the rolled oval and pinch the dough gently in the middle to seal.
- Fold one edge over the other to create a layered flap, dust with a little flour if needed, and roll out gently into a chapati of even thickness.
- Heat a tava or skillet over medium-high heat. Place the rolled roti on the hot tava and cook both sides until light brown spots appear and the roti cooks through.
- When cooked, apply a little oil on both sides, remove from the heat, and serve hot with your favorite curry or accompaniment.
Photo Tutorial
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| Mix all ingredients |
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| Make a soft dough by adding water |
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| Roll a portion into a ball |
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| Roll it into an oval |
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| Apply oil and pinch in the middle |
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| Fold one side over the other |
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| Roll it into a chapati |
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| Roast on tava until cooked |
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| Apply oil on both sides and remove from flame |
