Kasuri Methi & Jaggery Pinwheel Flatbread Recipe – Authentic Indian Snack

Last Updated on 6 months ago by Neha Deshmukh

Kasuri Methi & Jaggery Pinwheel Flatbread Recipe – Authentic Indian Snack

Introduction

Oh, these flatbreads! They instantly transport me back to my grandmother’s kitchen. The aroma of kasuri methi and jaggery simmering away… it’s pure comfort. I first made these myself when I was craving that exact feeling, and honestly, they’ve become a regular in my home ever since. They’re a little sweet, a little savory, and utterly delicious. This Kasuri Methi & Jaggery Pinwheel Flatbread is a truly authentic Indian snack that’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average flatbreads. The combination of earthy kasuri methi and sweet jaggery is magic. They’re perfect for a quick breakfast, a satisfying afternoon snack, or even a light dinner. Plus, they’re incredibly versatile – you can adjust the spice level to your liking and even experiment with different flours. They’re a little bit special, a little bit nostalgic, and a whole lot tasty!

Ingredients

Here’s what you’ll need to create these delightful pinwheel flatbreads:

• 1.5 cup Wheat Flour (approx. 195g)
• 0.5 cup Semolina Fine (approx. 60g)
• 2 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (approx. 6g)
• 3-4 tablespoon Jaggery crushed (approx. 40-50g)
• 1 teaspoon Green Chili paste (approx. 5ml)
• 0.5 teaspoon Tamarind pulp or buttermilk (approx. 2.5ml)
• 0.25 teaspoon Turmeric Powder (approx. 1.25g)
• 1 tablespoon White Sesame Seeds (approx. 7g)
• to taste Salt
• 2 tablespoon Oil / Butter (approx. 30ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Kasuri Methi (Dried Fenugreek Leaves) – Flavor & Aroma

Kasuri methi is a game-changer. It has this incredible, slightly bitter, and wonderfully fragrant aroma. Make sure to crush it between your palms before adding it to the batter to release all those lovely flavors. You can usually find it at Indian grocery stores, or online.

Jaggery – Regional Variations & Sweetness Levels

Jaggery is unrefined sugar, and it comes in so many varieties! I prefer using a darker, more robust jaggery, but you can use whichever kind you like best. The sweetness levels can vary, so start with 3 tablespoons and add more to taste. Powdered jaggery works too, but crushed gives a nice texture.

Semolina – Texture & Binding

The semolina (rava) adds a lovely texture to the flatbreads – it makes them slightly crispy on the outside and soft on the inside. It also helps bind the dough together. Don’t skip it!

Tamarind Pulp/Buttermilk – Tang & Dough Consistency

This is where things get interesting. Tamarind pulp adds a lovely tang, but buttermilk works beautifully too. It helps create that perfect dough consistency – not too sticky, not too dry.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a mixing bowl, combine the wheat flour, semolina, kasuri methi, crushed jaggery, green chili paste, tamarind pulp (or buttermilk), turmeric powder, sesame seeds, and salt.
2. Gradually add water, mixing as you go, until you form a thick batter. It should be thicker than a pancake batter – think more like a soft dough.
3. Heat a non-stick or iron griddle (tawa) on medium heat. A well-seasoned iron griddle is ideal for that authentic flavor!
4. Pour about 2 tablespoons of batter onto the hot griddle. Using wet hands, gently spread it out into a circular shape. Don’t worry about making it perfect – rustic is beautiful!
5. Cover the flatbread with a lid and cook for 2-3 minutes, or until the base sets and you see tiny bubbles forming.
6. Drizzle a little oil or butter around the edges. Carefully flip the flatbread and cook the other side until it’s golden brown and slightly crispy.
7. Serve hot with a dollop of ghee, or enjoy them plain. They’re delicious either way!

Expert Tips

• Don’t overmix the batter! Overmixing can make the flatbreads tough.
• If the batter is too thick, add a little more water, one tablespoon at a time.
• If the batter is too thin, add a little more wheat flour, one tablespoon at a time.
• Keep the griddle hot but not scorching. Medium heat is key for even cooking.

Variations

• Vegan Adaptation: Simply use plant-based butter or oil instead of ghee.
• Gluten-Free Adaptation (Using Alternative Flours): Substitute the wheat flour with a gluten-free flour blend. I’ve had good results with a mix of rice flour, sorghum flour, and tapioca starch.
• Spice Level Adjustment: Add more or less green chili paste to adjust the spice level to your preference. A pinch of red chili powder also works well.
• Festival Adaptations (Makar Sankranti/Lohri): These flatbreads are traditionally made during Makar Sankranti and Lohri. You can add a little bit of grated coconut to the batter for an extra festive touch.

Serving Suggestions

These flatbreads are fantastic on their own, but they also pair well with:

• A cup of hot chai
• A side of yogurt
• A sprinkle of chaat masala

Storage Instructions

Leftover flatbreads can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a griddle or in a microwave before serving.

FAQs

What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves, and it’s a staple in Indian cooking. You can find it at most Indian grocery stores or online.

Can I use powdered jaggery instead of crushed jaggery?

Yes, you can! Powdered jaggery will dissolve more easily into the batter.

What consistency should the batter be for perfect Pinwheel Flatbreads?

The batter should be thick, but still pourable. It should be thicker than pancake batter – think soft dough consistency.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.

What is the best way to spread the batter thinly on the griddle?

Wet your hands with water before spreading the batter. This will prevent it from sticking to your hands and help you create a nice, even circle.