Methi Roti is a delicious spicy Indian flatbread made with wheat flour
and fenugreek leaves. Easy to make, methi roti (also known as methi
thepla or paratha) is great as part of any meal, and also makes a
healthy after-school snack for kids, and as a great tea-time snack for
adults. This roti can be eaten as is, with Indian pickles, or with
plain yogurt or any raita or with tea/coffee.
1 1/4 cups wheat flour (you can use whole wheat flour)
1 cup fenugreek leaves, chopped (fresh or dry
fenugreek leaves)
1/6 teaspoon turmeric powder
1/2 teaspoon red
chili powder
Salt to taste
1/2 cup warm water
5 tbsp vegetable oil
Preparation
In a small pan, blanch the methi leaves with a little
water. Add salt, turmeric powder, and chilli powder, and let cool.
In a mixing bowl, combine the wheat flour and
blanched methi leaves with enough warm water and knead into a soft
dough. Brush with a little oil, cover and set aside for about 10
minutes.
Divide the dough into 12 equal portions. Take a dough
ball, and on a lightly floured surface, roll it into a thin round shape
about 5 1/2 inches in diameter.
Heat a flat iron griddle or nonstick griddle (thava).
Place the thepla on the griddle and heat for 10 seconds. Using a
spatula, flip the thepla and brush a little oil over it. Flip again and
brush oil on the other side and cook until brown spots form on both
sides.
Serve the methi roti hot, either plain or with any
Indian pickle such as mango
pickle, or lime
pickle or plain yogurt.
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