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Onion Methi (Fenugreek) Rotis

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.

Summary

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    Ingredients

    Oil
    ½ tsp
    Finely chopped methi (fenugreek leaves)
    1 cup
    Banana, mashed
    1
    Medium sized onion, finely chopped
    1
    Whole wheat (atta) flour
    2 ½ cups
    Chick pea flour (besan)
    2 tbsps
    Kashmiri chilli powder
    ¾ tsp
    Cumin powder
    1 tsp
    Salt
    to taste

    Steps

    1. 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.
    2. 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.
    3. Makes about 10 parathas.
    4. Serve hot with a simple dal, raita or yogurt and pickles.

    These rotis go across to join the Roti Mela at Srivalli's blog.