Toasted Methi Rotis
by Tarla Dalal
These crisp toasted rotis combine the goodness of whole wheat flour, gram flour and fenugreek leaves. They have a high nutritional value and besides being absolutely delicious, they are virtually fat free, being cooked without using any oil. Pre-cook these rotis on a tava (griddle) and then finish them in a toaster till they are crisp and brown. They are ideal to serve at a party as they can be quickly toasted for a large group of people. Serve them along with spicy mango pickle or with sweet and sour mango pickle.
Toasted Methi Rotis recipe - How to make Toasted Methi Rotis
Preparation Time: Cooking Time: Total Time:
Makes 5 rotis.
1 cup whole wheat flour (gehun ka atta)
2 tbsp besan (Bengal gram flour)
1 cup fenugreek (methi) leaves, chopped
1/2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
2 green chillies, finely chopped
1/4 cup chopped onions
1 tbsp oil
salt to taste
Other ingredients
butter for glazing
- Main Procedure
- Combine all the ingredients and add enough water to make a stiff dough. Knead well.
- Divide the dough into 5 equal portions.
- Roll out each portion into a 100 mm. (4") diameter circle.
- Cook each roti lightly on a hot tava (griddle) on both sides.
- When you want to serve the rotis, put each roti in a toaster until the roti is golden brown and crisp (approx. 2 minutes).
- Apply butter on the hot rotis.
- Serve immediately.
| Energy | 166 cal |
| Protein | 4.7 g |
| Carbohydrates | 23.5 g |
| Fiber | 4.6 g |
| Fat | 6.3 g |
| Cholesterol | 7.5 mg |
| Vitamin A | 262.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 3.7 mg |
| Folic Acid | 18.6 mcg |
| Calcium | 41.1 mg |
| Iron | 1.7 mg |
| Magnesium | 47.4 mg |
| Phosphorus | 116 mg |
| Sodium | 38.9 mg |
| Potassium | 136 mg |
| Zinc | 0.7 mg |