Monday, February 25, 2008

Easy Matters and some Methi Rotis

First up, Archana from that wonderful storehouse of veg goodies "Archana's Kitchen" thought that I was deserving of the "Nice Matters" award! The award was meant for "good blog friends and those who inspire good feelings and inspiration. It is also for those who have a positive influence on our blogging world."

It simply made my day and just makes me want to come up with innovative food ideas to share.

So realised that I hadn't had any greens yesterday and in the interest of upping those perpetually low haemoglobin levels, decided to make something with the Methi that was in the vegetable basket. Here goes ...

Masala Methi Rotis


1. Whole wheat flour (Atta) : 1 large cup
2. Roasted channa flour (Besan) : 2 cups
3. Cleaned and chopped fenugreek (methi) leaves : 1 bunch
4. One tsp each of red chillie powder, turmeric powder and ajwain seeds (optional)
5. Pinch of asafoetida (hing)
6. 1 tbsp of melted ghee or butter
7. Salt to taste
8. Water for kneading


1. Sift together the flours, dry masalas, ajwain seeds (if using), salt and hing.
2. Pour the melted ghee and rub through the dry mixture.

3. Add the cleaned methi leaves and knead without water till mixed well.
4. Now add water a little at a time to make a hard dough (this is necessary as the methi leaves will make the dough softer by the time its ready for use).

5. Stand for 15 minutes.
6. When ready to cook, take small balls of dough and roll out like chappattis.
7. Cook on a hot gridle (tava) on both sides and then roast directly on the fire till brown spots appear.
8. Smear with a little ghee or butter and serve with curds and a bowl of dal tadka or any pickle of your choice.


Archana said...

hey,you are most welcome! The recipe is similar to the theplas we make, without the besan and similar to the missi roti, except that its not so thin:). Innovative you got a combination of something between the two.

Happy cook said...

I have never had chapti like thgis, looks so delicious and healthy too. I don't get the fenugreel leaves here

Madhumita. said...

Archana : I love theplas ... I think it uses more oil though - am I right? I make these like phulkas to keep them light for dinner :)

Happy Cook : You can use spinach leaves or dried methi leaves (kasuri methi) instead. If using spinach serve with some spicy potato. Tastes good.

Thinking aloud said...

Anything for a meal which is nutritious ,and looks as good as it tastes..:)

i do this with palak too.. and sometimes i make mini puris for their lunch box which generally is a hit for the novelty factor...

how've u been, madhu?

hey... why do you hav eteh word verification thing...i sometimes can't make out the diff between n and r (me getting old ?):(

Madhumita said...

TA : Me good ... never gave the word verification any thought, I must've used some default setting or the other. I'm going to send you an email which is very relevant to your last post - I'm sure you'll enjoy it :)

Ziah said...

I seemed to have missed a lot here!!:) Nice recipe Madhu. Look very simple:)

Is the use of ajwain in the methi roti a pahadi thing?:)