How to make Mixed Flour Methi Chapatti -
Rotis with different flour mixed together.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : gram Flour, Wholewheat Flour
Cuisine : Punjabi
Course : Breads
For more recipes related to Mixed Flour Methi Chapatti checkout Missi Roti, Besan Ki Masala Roti, Masala missi roti, Anokhi Missi Roti . You can also find more Breads recipes like Mixed Flour Roti Urad Dal Parantha Masala Roti Paneer Parantha
Mixed Flour Methi Chapatti Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mixed Flour Methi Chapatti Recipe
gram Flour 1/2 cup
Wholewheat Flour 1/2 cup
Barley barley flour 1/2 cup
Salt to taste
Fenugreek leaves (methi) 1 cup
Cabbage 1/4 small
Yogurt 1/2 cup
Red chilli powder 1 teaspoon
Method
Step 1
Sieve besan, wheat flour and barley flour along with salt. Clean and wash methi in flowing water. Drain and finely chop the leaves. Finely grate cabbage. Mix the chopped methi leaves and grated cabbage into the flour mixture.
Step 2
Add yogurt and red chilli powder. Add water, a little at a time, to make medium soft dough. Knead well. Keep it covered with a moist cloth for about fifteen minutes. Heat a non-stick griddle plate (tawa) to medium heat.
Step 3
Roll out each portion of the dough into a disc of five to six inches diameter. Place it on the hot griddle plate (tawa) and cook on one side for about half a minute. Flip it over and cook the other side.
Step 4
Reduce heat and cook on both sides on low heat till light brown. Serve hot.
Nutrition Info
Calories : 772 Kcal
Carbohydrates : 135.6 gm
Protein : 34.2 gm
Fat : 10.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
