Toasted Methi Rotis ( Jain Recipe)
by Tarla Dalal
21 Nov 2007
This recipe has been viewed 18102 times
With a toaster at hand, why toil in the kitchen making rotis till the last minute? you can now toast and serve hot and crispy rotis on the dining table itself, and oil-free too!
Toasted Methi Rotis ( Jain Recipe) recipe - How to make Toasted Methi Rotis ( Jain Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup rice flour (chawal ka atta)
1 cup chopped fenugreek (methi) leaves
1/2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp finely chopped green chillies
1 tbsp oil
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
ghee for glazing
Method
- Method
- Combine all the ingredients and add enough water to make a stiff dough. Knead well.
- Divide the dough into 4 equal portions.
- Roll out each portion into a 100 mm. (5") diameter circle using whole wheat flour for dusting.
- Cook each roti lightly on a hot tava (griddle) on both sides using a little oil while cooking.
- When you want to serve the rotis, put each roti in a toaster until it is golden brown and crisp (approx. 2 minutes).
- Apply ghee on the hot rotis.
- Serve immediately.
Nutrient values per serving
| Energy | 190 cal |
| Protein | 2.9 g |
| Carbohydrates | 23.4 g |
| Fiber | 1.3 g |
| Fat | 9.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 246.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 3.6 mg |
| Folic Acid | 5.5 mcg |
| Calcium | 35.8 mg |
| Iron | 0.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8 mg |
| Potassium | 57.6 mg |
| Zinc | 0.5 mg |
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