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Methi Missi Roti

Methi leaves kneaded with atta and besan and made into rotis. This recipe is from FoodFood TV channel

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Methi Missi Roti
Main IngredientsFenugreek leaves (methi),, Gram flour (besan)
CuisinePunjabi
CourseBreads
Prep Time16-20 minutes
Cook time16-20 minutes
Serve4
TasteSpicy
Level of CookingModerate
OthersVeg

Ingredients list for Methi Missi Roti

  • 2 cups Fenugreek leaves (methi), chopped
  • 2 cups Gram flour (besan)
  • 1/2 cup Wheat flour
  • 2 tablespoons Coriander seeds
  • 1 tablespoon Dried pomegranate seeds (anardana)
  • 8-10 Black peppercorns
  • 1/4 teaspoon Turmeric powder
  • 1 large Onion finely chopped
  • 2 Green chillies finely chopped
  • to taste Salt
  • for cooking Oil
  • for cooking Butter
  • to sprinkle Chaat masala

Method

  1. Dry roast coriander seeds, anardana and black peppercorns in a non stick pan, cool and grind into a coarse powder.
  2. Mix together gram flour, wheat flour, turmeric powder, methi leaves, onion, green chillies, ground masala and salt. Knead into a dough using water as required.
  3. Heat a non stick tawa.Divide the dough into equal portions and roll into balls. Dust each ball with dry flour and roll out into roti.
  4. Place a roti on the hot tawa and cook. Turn over, apply a little butter. Turn over again and apply a little butter and cook, turning sides, till both sides are evenly golden.
  5. Transfer onto a serving plate, sprinkle some chaat masala and serve hot.

Nutrition Info

Calories1331
Carbohydrates192.7
Protein57.6
Fat36.9
Other FiberIron- 17.4mg
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