May 10, 2008

Onion Methi (Fenugreek) Rotis

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.

These rotis are quite easy to make. I just put all the ingredients into the food processor and mix up the dough. The dough can be cling wrapped and stored in the fridge overnight for making rotis the following day. Just bring the dough to room temperature and knead a couple of times before rolling out into rotis.
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.


Rachel said...

Believe it or not..My maid in goa got my family into eating these rotis...and since then it's been a regular at my place..

Uma said...

delicious rotis. lovely stack.

Nandita said...

I know of many traditional Gujarati homes that make their theplas with the addition of one over ripe mashed banana to the dough, gives it a softer texture too:)
Love these with sweet mango pickle

zlamushka said...

aparna, lovely rotis. I ve never had fresh fenugreek in my life, only the dried variety.

sunita said...

I too add methi to my rotis and parathas, although me and Dinesh do ot mind having them on their own too :-)

Srivalli said...

Aparna..those rotis look lovely!..thanks for the entry

Cakelaw said...

These look very nice - I have never tried fenugreek, but these might be a great introduction to it.

Bellini Valli said...

It looks as though we have been paired for the Taste & Create event Aparna!!! I look forward to prpearing something delicious from your posts!!

Kalai said...

Love the look of these! Beautiful! :)

farida said...

Lovely recipe! Your methi looks great. I should give it a try one day. I believe these can be made with other herbs too, such as spinach or sorrel and etc?

Sia said...

wonderul entry aparna. addition of banana is a brillent as it sure to give soft texture to the dough.

Aparna said...

These rotis are tasty and nutritious.

Zlamushka, Cakelaw,
You should try it.

I haven't tried them with spinach, etc but you could experiment.

Yes, we have and look forward to discovering something on your blog too.

Sunshinemom said...

Made exactly as I love it:) Yummy:)