Methi ki Missi Roti, Punjabi Methi Missi Roti
by Tarla Dalal
methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with 15 amazing images.
methi missi roti is a traditional Punjabi flatbread that is packed with flavor, nutrition, and texture. This wholesome roti is made with a combination of whole wheat flour, gram flour (besan), fresh fenugreek leaves (methi), and an array of aromatic spices. The addition of fenugreek leaves not only lends a distinct and slightly bitter flavor but also adds a pleasant earthy aroma to the roti.
methi missi roti is not only delicious but also nutritious. Fenugreek leaves are rich in fiber, vitamins, and minerals, making them a healthy addition to this dish. The combination of whole wheat flour and gram flour adds protein, fiber, and complex carbohydrates, making methi missi roti a filling and satisfying meal option.
The texture of methi missi roti is another highlight of this dish. The gram flour adds a nutty crunch to the roti, while the fenugreek leaves contribute a slight chewiness, creating a delightful contrast of textures. This unique combination makes methi missi roti a versatile and delicious choice that can be enjoyed on its own or paired with a variety of curries, curd, low fat curds, raita or achar.
Overall, methi missi roti is a flavorful and wholesome flatbread that celebrates the rich culinary heritage of India. With its blend of aromatic spices, fresh fenugreek leaves, and hearty flours, this dish is a delightful and nutritious addition to any meal. Give methi missi roti a try and experience the delicious fusion of flavors and textures it has to offer.
Pro tips for methi missi roti. 1. In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi). 2. Add 1/2 cup chopped fenugreek leaves (methi). They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis.
Enjoy methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with step by step photos.
Methi ki Missi Roti, Punjabi Methi Missi Roti recipe - How to make Methi ki Missi Roti, Punjabi Methi Missi Roti
Preparation Time: Cooking Time: Total Time:
Makes 14 rotis
Methi Missi Roti
1 cup besan (bengal gram flour)
1 1/2 cups whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/2 tsp carom seeds (ajwain)
1/2 cup chopped fenugreek leaves (methi)
1 tbsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling
6 tsp ghee for cooking
butter to serve
Methi ki missi roti
- Methi ki missi roti
- To make {span class="bold1"}methi missi roti recipe{/span}, combine besan, whole wheat flour, onions, green chillies, ajwain, methi leaves and ghee into a deep bowl and knead into soft dough using enough water.
- Divide the dough into 14 equal portions and roll out each portion into a thin circle of about 150 mm. (6") diameter with the help of a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti using a little ghee, till it turns golden brown in colour from both the sides.
- Serve {span class="bold1"}methi missi roti{/span} immediately with butter.
like methi missi roti
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like methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | then see our collection of Punjabi rotis and parathas and some recipes we love.
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what is methi missi roti made of ?
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what is methi missi roti made of ? See below image of list of ingredients for methi missi roti.
dough for methi missi roti
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In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi).
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Add 1 1/2 cups whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the Methi Missi Roti, which complements the savory and slightly bitter notes of fenugreek leaves (methi) and the spice blend used in the recipe.
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Add 1/2 cup finely chopped onions. Onions add a subtle sweetness and a savory depth of flavor to the methi missi roti. This helps to balance the bitterness that can sometimes come from fenugreek leaves (methi).
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Add 1 1/2 tsp finely chopped green chillies. Green chilies add a touch of heat to the methi missi roti.
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Add 1/2 tsp carom seeds (ajwain). Carom seeds have a warm, slightly pungent, and somewhat earthy aroma. When added to the dough, they impart a unique and pleasant flavor to the roti,
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Add 1/2 cup chopped fenugreek leaves (methi) leaves. They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis.
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Add 1 tbsp ghee. Ghee, clarified butter, adds a rich and nutty flavor to the methi missi roti. methi missi roti for diabetics you need to drop the ghee from the dough or used just 1 tsp ghee.
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Add salt to taste. We added 3/4th tsp salt.
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Gradually add enough water to make a soft dough. We added 1/2 cup water plus 3 tablespoons.
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Knead into a soft dough.
making methi missi roti
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Divide the dough into 14 equal portions.
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Place a portion of the dough on a clean, dry surface.
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Roll out each portion into a thin circle of about 150 mm. (6") diameter with the help of a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and cook each roti.
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Using a little ghee.
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Till it turns golden brown in colour from both the sides.
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Serve methi ki missi roti immediately with butter.
pro tips for methi missi roti
-
In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi).
-
Add 1 1/2 cups whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the Methi Missi Roti, which complements the savory and slightly bitter notes of fenugreek leaves (methi) and the spice blend used in the recipe.
-
Add 1/2 cup chopped fenugreek leaves (methi) leaves. They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis.
| Energy | 105 cal |
| Protein | 3.3 g |
| Carbohydrates | 15 g |
| Fiber | 2.8 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 61.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 16.6 mcg |
| Calcium | 16.9 mg |
| Iron | 1.2 mg |
| Magnesium | 29.8 mg |
| Phosphorus | 76.2 mg |
| Sodium | 9 mg |
| Potassium | 101.6 mg |
| Zinc | 0.5 mg |
Your recpie was so good I have tried it .It reminds me of my childhood
This is soo tasty.. The butter on the top surely enhances the taste totally.. Onions, fenugreek leaves and carom seeds has a strong and delightful flavour in the rotis.. It is surely something you should try..