Kasuri Methi Roti Recipe – Garlic & Whole Wheat Flatbread

Last Updated on 2 months by Neha Deshmukh

Kasuri Methi Roti Recipe – Garlic & Whole Wheat Flatbread

Hey everyone! If you’re anything like me, you absolutely love the smell of freshly baked roti wafting through the kitchen. Today, I’m sharing a recipe that’s extra special – Kasuri Methi Roti. It’s a simple, rustic flatbread packed with flavour, thanks to the magic of kasuri methi and a touch of garlic. I first made this when I was craving something comforting and distinctly Indian, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Kasuri Methi Roti isn’t just delicious; it’s incredibly satisfying. The whole wheat flour gives it a lovely, slightly nutty flavour, while the kasuri methi adds a unique, earthy aroma. Plus, it’s surprisingly easy to make, even if you’re new to making roti. It’s perfect for a quick weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to create this flavourful roti:

• 1 cup coarse whole wheat flour (atta) – about 150g
• 1 tablespoon chopped garlic – about 15ml
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• Salt to taste
• 2 tablespoons ghee (clarified butter) – about 30ml
• Water as needed – approximately ½ cup (120ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your roti.

Coarse Whole Wheat Flour: Choosing the Right Grind

Using a coarse whole wheat flour, also known as atta, is key for that authentic roti texture. It’s different from regular whole wheat flour – it’s ground more coarsely, which gives the roti a slightly rustic, chewy bite. You can usually find it at Indian grocery stores.

Kasuri Methi: The Flavor of Dried Fenugreek Leaves

Kasuri methi is a game-changer! It has a wonderfully unique, slightly bitter, and incredibly fragrant flavour. Don’t skip it – it’s what makes this roti special. You can find it at most Indian grocery stores, often in sealed packets.

Ghee (Clarified Butter): Traditional vs. Modern Options

Ghee is traditionally used in Indian cooking for its flavour and aroma. It also helps create a beautifully flaky texture. If you don’t have ghee, you can use melted butter, but ghee really does add that authentic touch.

Garlic: Fresh vs. Powdered – Which to Use?

Freshly chopped garlic is best for this recipe. It gives a lovely, pungent flavour that complements the kasuri methi perfectly. Garlic powder just won’t have the same impact.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the coarse whole wheat flour, chopped garlic, kasuri methi, salt, and ghee.
2. Now, this is where the fun begins! Rub the mixture between your fingers. You want to really work the ghee into the flour until it resembles coarse breadcrumbs. This step is crucial for a soft roti.
3. Gradually add water, a little at a time, and knead into a stiff dough. It should be firm and not sticky.
4. Once you have a smooth dough, cover it and let it rest for about 10-15 minutes. This allows the gluten to relax, making the roti easier to roll.
5. On a lightly floured surface, roll the dough into a thick 12-14 inch circle. Don’t worry about making it perfectly round – rustic is beautiful!
6. Here comes the pretty part! Make a slash on one side of the dough with a knife. Flip the dough and pinch from the center outward to create decorative patterns. Get creative – there’s no right or wrong way!
7. Heat a low-heat pan (tawa if you have one!). Cook the roti design-side up until golden brown spots appear.
8. Flip and cook the other side for a minute or so. Then, transfer the roti to a baking tray.
9. Broil in a preheated oven (200°C/400°F) for 2-5 minutes, or until it’s beautifully crispy and puffed up. Keep a close eye on it – it can burn quickly!
10. Drizzle with a little melted ghee and serve hot with your favourite curry or chutney.

Expert Tips

Want to take your Kasuri Methi Roti to the next level? Here are a few tips I’ve learned over the years:

• Achieving the Perfect Roti Texture: The key is the ghee and the kneading. Really work the ghee into the flour, and knead the dough well to develop the gluten.
• Mastering the Decorative Pinching Technique: Don’t stress about making it perfect! Just have fun with it. A simple pinch around the edges looks lovely.
• Working with Stiff Dough: A stiff dough is essential for good roti. If it’s too sticky, add a little more flour.

Variations

This recipe is a great base for experimentation!

• Vegan Kasuri Methi Roti: Simply substitute the ghee with a vegan butter or oil.
• Gluten-Free Kasuri Methi Roti (Alternative Flours): Try using a gluten-free flour blend designed for roti making. You might need to adjust the water slightly.
• Spice Level Adjustment: Adding Green Chilies: My friend, Priya, loves to add a finely chopped green chili to the dough for a little kick.
• Festival Adaptations: Serving During Lohri or Makar Sankranti: This roti is often made during Lohri and Makar Sankranti festivals in North India. It’s traditionally served with a special winter harvest meal.

Serving Suggestions

Kasuri Methi Roti is incredibly versatile. It’s delicious with:

• Dal Makhani
• Chole (Chickpea Curry)
• Sarson ka Saag (Mustard Greens Curry)
• Your favourite chutney – mango chutney is a personal favourite!

Storage Instructions

Leftover roti can be stored in an airtight container at room temperature for a day or two. To reheat, lightly sprinkle with water and warm in a pan or microwave.

FAQs

Got questions? I’ve got answers!

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.

Can I make the dough ahead of time?

Absolutely! You can make the dough a few hours ahead of time and store it in the fridge. Just bring it to room temperature before rolling.

What if I don’t have a tandoor oven – will a regular oven work?

Yes, a regular oven works perfectly fine! The broiling step gives the roti a nice crispy texture.

How can I prevent the roti from becoming too hard?

Don’t overcook it! Keep a close eye on it while it’s broiling. Also, drizzling with ghee helps keep it soft.

Can I use oil instead of ghee? What will be the difference?

You can, but ghee adds a unique flavour and aroma that oil doesn’t. The texture will also be slightly different – ghee creates a flakier roti.