Fenugreek Chapatti

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curry on cooking femalefocusonline aug2021Fenugreek Chapatti (Methi Roti)

Usually eaten with butter, pickles and lashings of yogurt, methi roti goes well with curry too. We have used kasuri methi, dried leaves of the fenugreek plant, chopped fresh leaves (if available) can be used too! We love the strong aroma and distinctive flavour of fenugreek, adding seasoning and spices elevates this simple roti to another level! Fenugreek leaves are extremely nutritious, rich in fibre, protein and iron.
200g chapatti/wholewheat flour
Plus, extra for dusting/rolling
1 cup full dried fenugreek leaves
1 teaspoon salt (optional)
1 tsp dry/fresh chilli-chopped (optional)
200-220 ml cold water
25g butter/ghee (optional)

Fenugreek leaves can be replaced by spinach or kale.

TIME: 25 Minutes - Makes 4

In a large mixing bowl, add the flour and methi leaves, mix well. (If using, add salt and chillies, mix well).
Add the water gradually and knead into a dough; adding more water when needed until it becomes flexible enough to roll.
Divide into 4 equal parts. Roll between your palms, until the balls are smooth and without cracks. Apply gentle pressure to flatten. To stop the dough from sticking, coat each ball with dry flour.
Roll the balls into thin round shapes of around 2mm thick. Use extra flour to stop it from sticking.
Heat the pan or tawa to a medium/hot heat.
Flip the chapatti from one hand to the other to dust off the excess flour before placing it on the tawa.
Cook both sides until the colour begins to change to a darker brown. Use tongs (or fingers - Indian style!) to turn over the chapatti.
Brush both sides with butter. Cooked chapattis can be stacked and wrapped in foil or a clean tea towel.

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