With abundance of Methi Leaves or Fenugreek leaves around in the local markets, one is certainly tempted to try and include it in their daily meals. While Methi is available throughout the year in Mumbai markets, the winter produce is extremely fresh. So, I decided to make a popular North Indian Roti or Indian Flatbread this time called the Methi Missi Roti.
My recent blog post was Methi Thalipeeth, a gluten free flatbread variety (Maharashtrian Cuisine) was also made with the combination of methi and millets. I have quite a few Methi Recipes on the blog too, such as Chana Methi ki Sabzi, Gajar Methi Peas Sabzi and Methi Theplas (Popular Gujarati Flatbreads). Do check them out.
The Methi Missi Roti Recipe I share here today is an easy, home style version. The authentic Missi Roti are cooked in a clay tandoor and baked crisp, slathered with butter or safed makkhan (white unsalted butter) during winters. The home made ones are usually cooked on a hot griddle or tawa, more home style.
There are 2 key flours involved in the making of Missi Roti Recipe viz. Whole Wheat Flour and Gram Flour (Besan). The masalas or the spices used are basic and readily available at home. I have not added any Onions in my version of the recipe too.
Methi Missi Roti is usually served with either a dry sabzi or a gravy sabzi option along with a side of pickle or achar and some dahi or curd. For Dry sabzis or vegetables, you can check out the Corn Palak Sabzi, Khatta Meetha Karela Sabzi or with Gravy Sabzis like Malai Kofta and Capsicum Paneer Gravy Sabzi.
We also enjoy having leftover Methi Missi Roti with a cup of tea in the evenings or as a morning breakfast option too. It requires a bit more oil and / or ghee to cook than regular rotis so we prefer consuming them during the first half of the day when we are most active and burning the calories too.
Now, let’s check out Methi Missi Roti Recipe and try it at home during winters.
Methi Missi Roti Recipe with Step by Step Pics
Makes about 7 nos. of Rotis (size as shown in the picture)
Measurement Cups – 1 cup is 250ml
- 1 cup Whole Wheat Flour
- 1/2 cup Besan or Gram Flour
- 1/2 cup roughly chopped Methi or Fenugreek leaves
- 1/2 cup Curd or Yogurt
- 2 to 3 tblsp of water to knead the dough
- 1 tsp of Ajwain or Carrom Seeds
- 1/2 tsp of Garam Masala powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsps oil for the dough
- Ghee or Clarified butter as required to cook the rotis
- salt to taste
(1) In a large bowl, combine the flours, methi, spices, yogurt and salt. Add a tsp of oil and crumble the mixture well.
(2) Now add the yogurt and knead it into a dough. Use the 2 to 3 tblps water if required.
(3) Apply a tsp of oil over the dough and allow it to rest for 20 minutes (covered with a kitchen cloth)
(4) After 20 minutes, Make equal balls of the dough and roll out rotis.
(5) Cook the rotis on a hot tawa or griddle with ghee and serve piping hot with sabzi or gravy of your choice.
- The above recipe yields 7 rotis (size and shape as seen in pictures).
- Use very little water for kneading as the yogurt provides much needed moisture.
- You can add finely chopped onions too along with the flours. Reduce the quantity of yogurt as onions will make the roti dough slightly soggy.
- I use home made garam masala powder so the quantity is very less as it is extremely strong in flavours. If using store bought, you might have to add a bit more.
- While oil can be used to cook the rotis, ghee lends a lovely aroma and personally I prefer parathas and rotis in ghee.
- You can store the dough in the refrigerator but use within 6 hours. It contains yogurt so the dough gets sticky if stored for too long.
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