BM # 41  Week 4  Day 2

Living in Gujarat we make a lot of Theplas, but  on my trip to Jodhpur we had methi roti. Now for me both are same, but this restaurant where we had these said the methi roti is different. It is just flour and methi, with some dry spices, where as the Theplas is a mix of flours and methi, binded with curd. The methi roti dough is binded with water. The taste of both is different, not only that they belong to two different states. Anyway here is how I made these Methi rotis, which I served with a Rajasthani Thali. I shall be posting the Thali later. This is my second  post for cooking with the same ingredient theme where I chose Fenugreek.



1 cup wheat flour
1/4 cup methi
Pinch turmeric
1 green chilly
Salt to taste
Water to bind the dough
Preparing methi
Pluck the methi leaves.
Wash them well.
Chop them finely.
Sprinkle some salt and keep aside for 5 minutes.
Squeeze the leaves and discard the water.
Dough for roti
Mix everything and bind the dough.
Cover and keep aside for 10 minutes.
Roll into small discs and roast on a griddle, applying ghee or oil on both sides.
These rotis are very light and can be enjoyed with any vegetable or curry.


Print Recipe
Methi Ki Roti
Servings
Servings

13 thoughts on “Methi Ki Roti”

  1. (dunno if the earlier comment came through … reposting again..)

    those rotis look tantalising and tempting.. and a cute presentation with pickle on top.. its just breakfast time but i cud eat those rotis anytime !

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