Methi roti is my most favorite of all rotis made using Fenugreek leaves. My mom used to make this very often and while I would make a face and ask “why the roti and not methi poori“, I would still relish it. But just so you know, between methi roti and methi poori, I am all for the latter 
. Indian flatbreads (rotis and parathas) are myriad each variation competing in the taste and health department for the top places. Adding nutrition to the food was such a child’s play for mothers of my generation and the ones before that. Of course lack of pizzas and other junk foods to lure the children helped in this cause but still.
I don’t find fresh fenugreek leaves as often as I would like, but when I do – I buy in generous bunches. I do use frozen for rest of the time but I am biased towards the fresh The other day during my visit to the Indian groceries, I chanced upon fresh looking fenugreek leaves. Usually when I visit, I am welcomed by either old, yellowing leaves or better with an empty spot with everything already gone. So this day was extremely generous and a spate of Methi based dishes followed.
Fenugreek leaves are extremely nutritious, you can read about it here. Other dishes I love making are Methi Muthia, Aloo Methi , Saag paneer , Methi Dal and Methi Sambar. This recipe is very simple. Takes few ingredients and is quite hearty on its own. You can easily add or reduce ingredients to suit your needs.(...)
Read the rest of Methi Roti (Fenugreek Flatbread) at Chef In You
© DK for Chef In You, 2013. |
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Post tags: fenugreek leaves, yogurt