Fenugreek Roti
Need a lacto ovo vegetarian side dish? Fenugreek Roti could be a spectacular recipe to try. This recipe makes 10 servings with 79 calories, 4g of protein, and 1g of fat each. For 20 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 98 people have tried and liked this recipe. It is a very reasonably priced recipe for fans of Indian food. Head to the store and pick up dried fenugreek leaves, ground cumin, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by foodandspice.blogspot.com. Overall, this recipe earns a solid spoonacular score of 65%. Similar recipes include methi missi roti , how to make punjabi missi roti, Fenugreek Tea & Benefits, and Whole Roast Chicken with Fenugreek.
Servings: 10
Ingredients:
1/2 teaspoon ajwain seeds
pinch of asafetida
1/4 teaspoon baking soda
1/2 teaspoon cayenne
1 cup chickpea flour (besan)
1/2 teaspoon chili powder
1/2 cup dried fenugreek leaves
ghee or oil for frying
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons plain yogurt
1 teaspoon sea salt
1/2 cup whole wheat flour
Equipment:
sieve
bowl
frying pan
oven
Cooking instruction summary:
Soak the dried fenugreek leaves in warm water for 5 to 10 minutes. Drain, making sure to squeeze out excess liquid.Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves. Mix in about 1/4 cup of water to make a semi-hard batter. Cover and let stand at room temperature for 1 hour. Dusting your hands with flour, divide the dough into 10 to 12 small balls. Roll out each ball into a roughly 3-inch circle. Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned. Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.
Step by step:
1. Soak the dried fenugreek leaves in warm water for 5 to 10 minutes.
2. Drain, making sure to squeeze out excess liquid.Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves.
3. Mix in about 1/4 cup of water to make a semi-hard batter. Cover and let stand at room temperature for 1 hour. Dusting your hands with flour, divide the dough into 10 to 12 small balls.
4. Roll out each ball into a roughly 3-inch circle.
5. Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned.
6. Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.
Nutrition Information:
covered percent of daily need
