Methi Roti is a delicious spicy Indian flatbread made with wheat flour and fenugreek leaves. Easy to make, methi roti (also known as methi thepla or paratha) is great as part of any meal, and also makes a healthy after-school snack for kids, and as a great tea-time snack for adults. This roti can be eaten as is, with Indian pickles, or with plain yogurt or any raita or with tea/coffee.
For a flakier texture, add a 1/4 or 1/8 cup of besan (chickpea flour), knead the dough well, and set aside for 10 to 20 minutes before rolling out the rotis.
Servings: 3-5 (makes 10)
Cooking Time: 30-40 minutes
- 1 1/4 cups wheat flour (you can use whole wheat flour)
- 1 cup fenugreek leaves, chopped (fresh or dry fenugreek leaves)
- 1/6 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1/2 cup warm water
- 5 tbsp vegetable oil
- In a small pan, blanch the methi leaves with a little water. Add salt, turmeric powder, and chilli powder, and let cool.
- In a mixing bowl, combine the wheat flour and blanched methi leaves with enough warm water and knead into a soft dough. Brush with a little oil, cover and set aside for about 10 minutes.
- Divide the dough into 12 equal portions. Take a dough ball, and on a lightly floured surface, roll it into a thin round shape about 5 1/2 inches in diameter.
- Heat a flat iron griddle or nonstick griddle (thava). Place the thepla on the griddle and heat for 10 seconds. Using a spatula, flip the thepla and brush a little oil over it. Flip again and brush oil on the other side and cook until brown spots form on both sides.
- Serve the methi roti hot, either plain or with any Indian pickle such as mango pickle, or lime pickle or plain yogurt.