Summary

Fenugreek Roti might be just the Indian recipe you are searching for. For $5.24 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 78 calories, 4g of protein, and 1g of fat. 98 people have tried and liked this recipe. It is a good option if you're following a vegetarian diet. A mixture of fenugreek leaves, flour, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Try methi missi roti , how to make punjabi missi roti, Fenugreek Tea & Benefits, and Whole Roast Chicken with Fenugreek for similar recipes.

Instructions

Soak the dried fenugreek leaves in warm water for 5 to 10 minutes. Drain, making sure to squeeze out excess liquid.Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves. Mix in about 1/4 cup of water to make a semi-hard batter. Cover and let stand at room temperature for 1 hour. Dusting your hands with flour, divide the dough into 10 to 12 small balls. Roll out each ball into a roughly 3-inch circle. Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned. Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.

Ingredients

• 1 ajwain seeds
• 2 pinch of asafetida
• 3 baking soda
• 4 cayenne
• 5 chickpea flour (besan)
• 6 chili powder
• 7 dried fenugreek leaves
• 8 ghee or oil for frying
• 9 ground coriander
• 10 ground cumin
• 11 plain yogurt
• 12 sea salt
• 13 whole wheat flour

Directions

• 1 Soak the dried fenugreek leaves in warm water for 5 to 10 minutes.
• 2 Drain, making sure to squeeze out excess liquid.Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves.
• 3 Mix in about 1/4 cup of water to make a semi-hard batter. Cover and let stand at room temperature for 1 hour. Dusting your hands with flour, divide the dough into 10 to 12 small balls.
• 4 Roll out each ball into a roughly 3-inch circle.
• 5 Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned.
• 6 Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned.
• 7 Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.