Printable version here.
Methi (Fengreek) leaves are extremely healthy but many people I know do not like them because they can taste slightly bitter. My husband and I like methi but getting our daughter to eat this is not very easy. She does like these rotis very much, and I make them quite frequently. The addition of a mashed banana to the dough not only balances the bitterness of methi but lends a softness to the cooked roti.
This particular post has been in my drafts for sometime and when I noticed Srivalli’s announcement this seemed a good time for me to post it.
½ tsp oil
1 cup finely chopped methi (fenugreek leaves)
1 banana, mashed
1 medium sized onion, finely chopped
2 ½ cups whole wheat (atta) flour
2 tbsp chick pea flour (besan)
¾ tsp kashmiri chilli powder
1 tsp cumin powder
salt to taste
In the ½ tsp oil, stir fry the methi leaves for about a minute or two till they are limp. Then add all the other ingredients and enough water to form a soft and pliable dough which is not sticky. Allow the dough to rest for about ½ an hour.
Then divide into small pieces and roll out into thin, flat circles (as for chapathis). Cook on a griddle/ non-stick tava on both sides over medium heat till done and brown spots appear. Smear lightly with oil.
Makes about 10 parathas.
Serve hot with a simple dal, raita or yogurt and pickles.
These rotis go across to join the Roti Mela at Srivalli's blog.