Roti With Methi Leaves

  • 1/2 kg wheat flour, sieved
  • 4 tbsp gram flour, sieved
  • 1 cup methi (fenugreek) leaves, chopped
  • 2 spring onions, chopped finely
  • 3 tbsp yogurt, well beaten
  • ghee (butter) for frying
  • salt to taste
  • Mix wheat flour with gram flour along with salt, yogurt, 1 tbsp ghee, onions and methi leaves. Mix well.
  • Add enough water to make a stiff dough and reserve for 30 minutes.
  • Make into lemon-sized balls and roll each ball into a 12 cms disc.
  • Fry on a hot greased griddle until browned on both sides with ghee.
  • Serve hot, dotted with butter.

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