Preparation Time : 1 Hour 10 minutes
Cooking Time : 1 1/2 minutes for each roti
Serving : 4 members
Description
Methi chapathi . A vegetarian delight which is healthy and delicious . These green coloured chapathis are full of nutritional boost that will make them a staple at home . I did start making these chapathis at home very recently . As methi leaves were not available at my place all these years . I used to source them from my moms place most of the time before . when I was newly married and just started to cook along with my mother – in – law , I had got a bunch of methi leaves from home . all excited about cooking a new dish at in – laws place , I geared up to prepare methi chicken . Finished cooking and it tasted good .I was just so very curiously waiting for every ones verdict in the lunch table . Every one ate the chicken but the methi leaves were just put away into the waste plate . Was wondering what went wrong ??? When I ate , gosh the methi leaves were so rough and fibrous . Called mom to find out what went wrong , repeated the entire recipe as to how I prepared the dish . Every thing I did was right except for the cleaning the methi leaves which was done in a wrong way . We have to separate the leaves alone from the stem . I chopped the stem and leaves together as we do for other greens . What a fool , I was ……. Oops , even till date I do make such silly flaws in the kitchen :-)))) regardless of your devotion to food and experience in the kitchen , even the simplest thing might turn reverse at times .which helps you as a solution to sharpen your kitchen skills and fancy a challenge .
Ingredients
Ingredients | Quantity |
|---|---|
| Wheat flour | 2 cups |
| Fresh methi ( fenugreek ) leaves | 1 bunch ( 1 cup ) |
| Small onions | 5 |
| Ginger | 1/4 inch piece |
| Garlic | 1 flake , |
| Coriander leaves | 1 teaspoon |
| Turmeric powder | a pinch |
| Cumin powder | 1/2 teaspoon |
| Green chilli | 1 |
| Garam masala | a big pinch |
| Curd | 1 tablespoon |
| Oil | 1 tablespoon |
| Water | little if required |
| Salt | to taste |
| Sugar | 1 teaspoon |
| Butter or ghee | to garnish |
Method
- Remove the fenugreek leaves alone . Wash and soak the fenugreek leaves in 1/4 teaspoon of salt and 1 teaspoon of sugar added to a big bowl of water . Set aside for 1/2 an hour .
- Blitz small onion , ginger , garlic , green chilli , coriander leaves and drained fenugreek leaves in a food processor just to crush them to a coarse mixture .
- Add all the ingredients to the crushed mixture . Mix well . Add water if needed to get a smooth dough . Set aside for 1/2 an hour .
- Roll into equal lemon size balls . Dust wheat flour and roll each ball to a round shaped chapathi .
- Heat a tawa . Place the rolled chapathi over and cook undisturbed for 30 seconds . Turn over and do the same .
- Turn over once more and cook until the chapathi is cooked through and you find small brown spots appear all around the chapathi .
- Top with a dot of butter or just spread with a spoon dipped into ghee all over the chapathi on one side .
- Serve hot with any gravy of your choice .
