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 2 hours of taking methi roti, you will be surprised to see your glucose level at its low. Also fenugreek leaves help to reduce the body temperature and hence they are beneficial to the people living in tropical country like India.
I like to serve methi roti with channa masala as I find this as the perfect side dish for methi roti.
Cooking Time: 30 min
Yields : 15 rotis
- Whole wheat flour (muzhu gothumai maavu) – 2 cups (400 g)
- Fenugreek leaves (vendhaya keerai) – 1/4 cup
- Water for kneading – 1 cup
- Turmeric powder (manjal thool) – 1/2 tsp
- Salt – 1 tsp
- 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 with Chickpeas Gravy
- We need to follow the measurements while kneading in the food processor : for 2 cups of flour, we have to use 1 cup less 2 tbsp (170 ml) of water.
- You may brush this roti with butter or ghee before serving to kids.