Fenugreek Roti

eatoplan

December 2, 2024

45

medium

10

Bread

Prepare the Fenugreek Leaves:
- Soak the dried fenugreek leaves in warm water for 5 to 10 minutes. Drain and squeeze out any excess liquid.
Make the Dough:
- Sift the flours and baking soda into a medium-sized bowl using a small strainer.
- Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt, and the soaked fenugreek leaves.
- Gradually add about 1/4 cup of water to form a semi-hard dough. Mix well.
- Cover the dough and let it sit at room temperature for 1 hour to rest.
Shape the Roti:
- After the dough has rested, dust your hands with flour and divide the dough into 10 to 12 small balls.
- Roll each ball into a 3-inch circle, making sure the dough is even.
Cook the Roti:
- Heat a non-stick pan over medium heat and lightly brush with ghee or oil.
- Once the pan is hot, place a rolled-out portion of the dough onto the pan and cook for 4 minutes or until the bottom is browned.
- Sprinkle a little oil on top, flip the roti, and cook for another 2 to 3 minutes until both sides are golden brown.
Serve:
- Transfer each cooked roti to a plate and keep warm in a 150°F oven while you cook the rest of the rotis.
- Serve hot and enjoy with your favorite curry or side dish!

Reviews

Ingredients:

Adjust Servings

	0.5teaspoon ajwain seeds
	1pinch asafetida
	0.25teaspoon baking soda
	0.5teaspoon cayenne
	1cup chickpea flour (besan)
	0.5teaspoon chili powder
	0.5cup fenugreek leaves dried
	10servings ghee for frying
	0.5teaspoon ground coriander
	0.5teaspoon ground cumin
	2tablespoons yogurt plain
	1teaspoon sea salt
	0.5cup flour whole wheat

Directions

1.

Prepare the Fenugreek Leaves

Soak the dried fenugreek leaves in warm water for 5 to 10 minutes. Drain and squeeze out any excess liquid.

Mark as complete

2.

Make the Dough

1. Sift the flours and baking soda into a medium-sized bowl using a small strainer. | 2. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt, and the soaked fenugreek leaves. | 3. Gradually add about 1/4 cup of water to form a semi-hard dough. Mix well. | 4. Cover the dough and let it sit at room temperature for 1 hour to rest.

Mark as complete

3.

Shape the Roti

1. After the dough has rested, dust your hands with flour and divide the dough into 10 to 12 small balls. | 2. Roll each ball into a 3-inch circle, making sure the dough is even.

Mark as complete

4.

Cook the Roti

1. Heat a non-stick pan over medium heat and lightly brush with ghee or oil. | 2. Once the pan is hot, place a rolled-out portion of the dough onto the pan and cook for 4 minutes or until the bottom is browned. | 3. Sprinkle a little oil on top, flip the roti, and cook for another 2 to 3 minutes until both sides are golden brown.

Mark as complete

5.

Serve

1. Transfer each cooked roti to a plate and keep warm in a 150°F oven while you cook the rest of the rotis. | 2. Serve hot and enjoy with your favorite curry or side dish!

Mark as complete