Methi Roti

Methi Roti or vendhaya keerai chappathi is a food with low-glycemic index as both wheat & methi are of low GI. If you check your blood sugar after taking them (postprandial levels) using a home kit, you will be surprised to see your glucose at its low. Besides fenugreek leaves have the properties of reducing the body temperature and hence they are beneficial to the people living in tropical country like India.

img_4535-scaled Methi Roti
Methi roti with channa masala

Methi roti recipe:

We can just add sautéed methi leaves into the wheat dough and prepare roti just like a chappathi. The addition of methi leaves lends a beautiful fragrance and thus elevates this to a whole new level. I like to serve them with simple channa masala as I find this as the perfect side dish.

Yields : 15 rotis


  1. Whole wheat flour (muzhu gothumai maavu) – 2 cups (400 g)
  2. Fenugreek leaves (vendhaya keerai) – 1/4 cup
  3. Water for kneading – 1 cup
  4. Turmeric powder (manjal thool) – 1/2 tsp
  5. Salt – 1 tsp

How to prepare methi roti:

  • Wash fenugreek leaves, chop them and microwave for 60-90 sec (or you can just fry in a pan with little oil).
  • Mix wheat flour, turmeric, salt & fenugreek leaves together.
  • Add water gradually into flour and knead into a soft dough.
  • Divide dough into 15 medium size balls.
  • Roll out each ball into a thin circle (this dough becomes so smooth because of fenugreek leaves and hence it is so easy to roll out).
  • Place roti on hot tawa, cook both sides in medium flame.
  • Serve methi roti hot with your favorite side dish.

Please Note:

  1. We may need to reduce the water while kneading in the food processor.
  2. You may serve this roti smeared with butter or ghee for children.
  3. It is optional to add turmeric powder, we can add this not only for the color but also for the medicinal values.

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  1. Thank you for introducing fenugreek leaves. What amazes me is the great flavor and grace from plants/herbs/spices. We are fortunate!

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