methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread |
by Tarla Dalal
मेथी की मिस्सी रोटी - हिन्दी में पढ़ें (Methi ki Missi Roti, Punjabi Methi Missi Roti in Hindi)
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This special preparation is one of those things that can be eaten with a dry subzi or wet subzi or even by itself! Because of the combination of 3 different kinds of flour, it has a unique taste that is further enhanced by the addition of ajwain and methi.
Onion provides that inimitable crunch and slight sweetness that lends to a perfect balance in the flavour of the roti. This is something even your kids will like as an after school snack . So go ahead, enjoy your Methi Missi ki Roti!
Methi ki missi roti- Combine besan, whole wheat flour, onions, green chillies, ajwain, methi leaves and ghee into a deep bowl and knead into soft dough using enough warm 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 methi ki missi roti immediately with butter.
Methi ki Missi Roti, Punjabi Methi Missi Roti recipe with step by step photos
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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 ? See below image of list of ingredients 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.
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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.
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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).
-
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 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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Accompaniments
Nutrient values (Abbrv) per roti
Energy | 105 cal |
Protein | 3.3 g |
Carbohydrates | 15 g |
Fiber | 2.8 g |
Fat | 3.8 g |
Cholesterol | 0 mg |
Sodium | 9 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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