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.