Methi Missi Roti

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