Fenugreek Roti

Fenugreek Roti

Vegetarian

Basic Information

  • Servings: 10
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 64.17
  • Health score: 9.00
  • Weight Watcher points: 2.00

Summary

Fenugreek Roti requires roughly 45 minutes from start to finish. This bread has 80 calories, 4g of protein, and 2g of fat per serving. This recipe serves 10 and costs $5.24 per serving. If you have chili powder, chickpea flour, baking soda, and a few other ingredients on hand, you can make it. 98 people were glad they tried this recipe. This recipe is typical of Indian cuisine. It is brought to you by foodandspice.blogspot.com. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is good. If you like this recipe, take a look at these similar recipes: methi missi roti , how to make punjabi missi roti, Fenugreek Tea & Benefits, and Whole Roast Chicken with Fenugreek.

Ingredients

  • ajwain seeds
    ajwain seeds0.5 teaspoon
  • asafetida
    asafetida1 pinch
  • baking soda
    baking soda0.25 teaspoon
  • cayenne
    cayenne0.5 teaspoon
  • chickpea flour
    chickpea flour1 cup
  • chili powder
    chili powder0.5 teaspoon
  • fenugreek leaves
    fenugreek leaves0.5 cup
  • ghee
    ghee10 servings
  • ground coriander
    ground coriander0.5 teaspoon
  • ground cumin
    ground cumin0.5 teaspoon
  • yogurt
    yogurt2 tablespoons
  • sea salt
    sea salt1 teaspoon
  • flour
    flour0.5 cup
Instructions

Step 1

Soak the dried fenugreek leaves in warm water for 5 to 10 minutes.

Step 2

Drain, making sure to squeeze out excess liquid.Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves.

Step 3

Mix in about 1/4 cup of water to make a semi-hard batter. Cover and let stand at room temperature for 1 hour. Dusting your hands with flour, divide the dough into 10 to 12 small balls.

Step 4

Roll out each ball into a roughly 3-inch circle.

Step 5

Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned.

Step 6

Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned.

Step 7

Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.

Categories

Cuisines: Indian, Asian

Dish Types: bread

Diets: lacto ovo vegetarian

Source Information

Source: foodandspice.com

License:

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