Methi Roti Recipe – Easy Wheat Flour Flatbread with Fenugreek

Last Updated on 2 months by Neha Deshmukh

Methi Roti Recipe – Easy Wheat Flour Flatbread with Fenugreek

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your everyday meals. And let me tell you, these Methi Rotis are perfect for that. I first made these when I was trying to incorporate more greens into my family’s diet, and they were a hit! The subtle bitterness of the methi (fenugreek) leaves combined with the warm spices makes these rotis incredibly flavorful and satisfying. Plus, they’re surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These Methi Rotis aren’t just delicious; they’re a little powerhouse of nutrition. They’re a fantastic way to enjoy the benefits of fresh methi leaves, and they’re so versatile – perfect for a quick weeknight dinner or a weekend brunch. Honestly, once you try these, you’ll be making them again and again. They’re a staple in my house now!

Ingredients

Here’s what you’ll need to make these flavorful rotis:

• 8 tablespoons wheat flour (approx. 120g)
• 1 bunch freshly and finely chopped methi leaves (approx. 1 cup packed, about 30g)
• 1 tablespoon coriander leaves (approx. 5g), finely chopped
• ½ teaspoon red chilli powder (adjust to taste)
• ½ teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• ½ teaspoon green chillies, finely chopped (adjust to taste)
• 1 teaspoon roasted coriander seeds powder
• ½ teaspoon carom seeds (ajwain)
• 1 teaspoon oil
• Water, as needed (approx. ¼ – ½ cup)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Methi (Fenugreek) Leaves: These are the stars of the show! Methi is packed with iron and vitamins. It has a slightly bitter taste which balances beautifully with the spices. You can find it at most Indian grocery stores, and sometimes even regular supermarkets.
• Wheat Flour: I prefer using whole wheat flour (atta) for a slightly nutty flavor and extra fiber. You can also use a mix of whole wheat and all-purpose flour if you prefer a softer roti.
• Spice Levels: Feel free to adjust the red chilli powder and green chillies to your liking. Some people like a little kick, while others prefer a milder flavor. Regional variations in India often use more or less chilli depending on preference!
• Ajwain (Carom Seeds): These little seeds aren’t just for flavor; they also aid digestion. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to making these rotis!

1. First, in a mixing bowl, combine the wheat flour, chopped methi leaves, coriander leaves, red chilli powder, turmeric powder, ginger garlic paste, green chillies, roasted coriander seeds powder, carom seeds, and oil.
2. Now, gradually add water, a little at a time, and knead everything together until you form a smooth, soft dough. Don’t add all the water at once – you might not need it all!
3. Once the dough comes together, cover it and let it rest for 15-20 minutes. This allows the gluten to relax, making the rotis softer.
4. Divide the dough into equal portions (about 6-8 rotis). Roll each portion into a circular shape, about 5-6 inches in diameter. Don’t worry if they’re not perfect circles – rustic is charming!
5. Heat a hot tawa (flat griddle) over medium heat. Place the rolled roti on the tawa and cook for about 30-60 seconds on each side.
6. Flip the roti and gently press it with a spatula. Cook until golden brown spots appear on both sides. You can also briefly expose the roti directly to a medium flame for a few seconds to help it puff up (be careful!).
7. Repeat with the remaining dough.

Expert Tips

A few things I’ve learned over the years that might help you:

• Don’t Overknead: Overkneading can make the rotis tough.
• Hot Tawa is Key: A hot tawa ensures the rotis cook evenly and develop those lovely golden spots.
• Press Gently: Pressing with the spatula helps the roti cook through and puff up.
• Keep them Warm: Stack the cooked rotis in a cloth-lined container to keep them warm and soft.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Use a gluten-free flour blend (like rice flour, sorghum flour, and tapioca starch) instead of wheat flour. You might need to adjust the amount of water.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of garam masala for extra warmth. Feel free to experiment!
• Accompaniments: My family loves these with a simple vegetable gravy, a hearty dal, or a cooling raita.

Serving Suggestions

Methi Rotis are incredibly versatile. They’re delicious with:

• Chole (Chickpea Curry)
• Dal Makhani (Black Lentil Curry)
• Aloo Gobi (Potato and Cauliflower Curry)
• Raita (Yogurt Dip)
• Simple Vegetable Stir-fry

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them on a tawa or in a microwave before serving.

FAQs

Let’s answer some common questions:

• What is the best way to chop methi leaves? Finely chop the leaves and tender stems. You can discard the thicker stems.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Bring it to room temperature before rolling.
• What can I serve with Methi Roti besides curry? They’re also great with yogurt, pickles, or even just a dollop of ghee.
• How do I get the rotis to puff up? Make sure your tawa is hot enough, and gently press the roti with a spatula while cooking. Briefly exposing it to a flame can also help.
• Can I use dried methi leaves (Kasuri Methi) instead of fresh? You can, but the flavor won’t be quite as vibrant. Use about 1-2 tablespoons of Kasuri Methi, crumbled and rehydrated in warm water for 10 minutes, instead of the fresh leaves.

Enjoy your homemade Methi Rotis! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!