Methi Roti

This recipe is a healthy take on the traditional missi roti (Indian-style bread) with the addition of methi which is an extremely nutritious ingredient. The mixed flours used increase the health quotient and less oil keeps the calories low.


1 cup besan (flour made from ground chickpeas)
¼  cup plain flour
¾ cup whole wheat flour
½ cup finely chopped onions
½ cup shredded fenugreek leaves
1 tsp finely chopped green chillies
½ tsp carom seeds
salt to taste
1/8 tsp oil for kneading
whole wheat flour for rolling


1. Combine all the ingredients together in a bowl and knead into a firm dough using enough warm water. Keep aside for 30 minutes under a wet muslin cloth.
2. Knead again using oil till smooth and divide into 12 equal portions.
3. Roll out each portion into a thin circle of 125 mm. (5″) in diameter using a little flour for rolling.
4. Heat a non-stick tava (griddle) and cook a roti till brown spots appear on both the sides.
5. Lift the roti with a pair of flat tongs and roast on both sides over an open flame till dark brown spots appear.
6. Repeat with the remaining dough circles ro make 11 more rotis.
7. Serve hot.

Source: Tarla


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