Toasted Methi Roti ( Know Your Flours )
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 12564 times
Toasted methi roti, a wholesome combination of wheat flour, gram flour and fenugreek leaves, these rotis are pre-cooked on a tava and then finished in a toaster till they are crisp and brown. Serve along with spicy mango pickle or with sweet and sour mango pickle.
- Combine all the ingredients together in a bowl and add knead into a stiff dough using enough water.
- Knead well and keep covered under a moist muslin cloth for 10 minutes.
- Divide the dough into 6 equal portions and 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 and toast till the roti is golden brown and crisp from both the sides (approx. 2 minutes). Serve immediately topped with butter.
- You can alternately toast the roti for a longer duration on a tava if toaster is not available.
Nutrient values per roti
|Vitamin A||146.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||1.7 mg|
|Folic Acid||3.7 mcg|
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