Nutritious Lehsuni Methi Roti

Nutritious Lehsuni Methi Roti

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lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti | with images below.

lehsuni methi roti is a healthy Indian bread which can be a part of our daily menu. Learn how to make methi lehsun ki roti.

Taste, texture and nutrition – these garlic methi roti gives you the best of everything. This is a soft and fluffy whole wheat flour roti with the strong flavour of garlic and the characteristic aroma and taste of methi.

To make lehsuni methi roti, combine the dry yeast, sugar and 1½ tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 30 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining portions to make 7 more rotis. Serve hot.

Dry yeast gives the methi lehsun ki roti its awesome texture, and if you have it fresh and hot off the tava you don’t need any ghee or butter for cooking or brushing.

There is absolutely no maida used, and so you get a good amount of fibre from the whole wheat flour and fenugreek leaves. This garlic methi roti lends 2.3 g fiber per roti. Fiber protects the heart and manages blood cholesterol levels.

We have not used any ghee or oil in this lehsuni methi roti recipe to make it relatively healthy. While we don’t promote a complete zero oil diet, a part of your meal can be fat-free to save on excess calorie.

This healthy heart roti is a wise choice for diabetics, healthy individuals, heart patients and even senior citizens and kids.

Tips for lehsuni methi roti. 1. Do not disturb or mix the yeast mixture while keeping aside for 10 minutes. 2. Make sure you keep the dough for 30 minutes for dextrinization. 3. Since there is no ghee for brushing, serve these rotis off the tava.

Enjoy these lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti with your favourite subzi.

Nutritious Lehsuni Methi Roti recipe - How to make Nutritious Lehsuni Methi Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 8 rotis
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Ingredients


For Nutritious Lehsuni Methi Roti
1 tsp garlic (lehsun) paste
1/4 cup finely chopped fenugreek (methi) leaves
1 cup whole wheat flour (gehun ka atta)
1 tsp instant dry yeast
1/2 tsp sugar
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling

Method
    Method
  1. Combine the dry yeast, sugar and 1½ tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.
  2. Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water.
  3. Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
  4. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling.
  5. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
  6. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
  7. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
  8. Repeat with the remaining portions to make 7 more rotis.
  9. Serve hot.
Nutrient values (Abbrv) per roti
Energy62 cal
Protein2 g
Carbohydrates12.1 g
Fiber2.1 g
Fat0.9 g
Cholesterol0 mg
Sodium3.9 mg

Reviews

Nutritious Tandoori Rotis
 on 25 Oct 16 02:04 PM
5

Too good! The garlic and the methi along with wheat flour - the proportion of each and every ingredient is just perfect. They were so soft that I enjoyed them just plain. But any subzi you make is sure to pair very well with it. The best part is that the flavours so pleasing that I did not even miss butter or oil that we are used to brushing on top of rotis.