Methi Roti is a type of Indian flatbread made with fenugreek leaves. It is a popular dish in North India and is usually served with a variety of curries and vegetables. The dough is made with whole wheat flour, fenugreek leaves, and spices such as cumin, coriander, and chili powder. The roti is then cooked on a hot griddle until it is golden brown. Methi Roti is a good source of complex carbs and fiber.
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2 cups
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 cup
In a large bowl, mix together the whole wheat flour, oil, cumin seeds, coriander powder, red chilli powder, garam masala, turmeric powder, ajwain, chopped methi leaves and salt.
Add water as required and knead the dough until it is soft and pliable.
Divide the dough into small balls and roll out each ball into a thin roti.
Heat a tawa or griddle and cook the rotis on both sides until golden brown.
Serve hot with curd or pickle.
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When it comes to Methi Roti, our users are head over heels in december, but the interest cools down in may.
It's official: Methi Roti is the food of choice for 28-30 female, with people of >40 BMI also on board.
Enjoy it guilt-free by talking to our nutrition coaches today.