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methi missi roti recipe |  Punjabi methi missi roti | healthy fenugreek leaves flatbread |


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Methi ki Missi Roti, Punjabi Methi Missi Roti

methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with 15 amazing images.

methi missi roti is a traditional Punjabi flatbread that is packed with flavor, nutrition, and texture. This wholesome roti is made with a combination of whole wheat flour, gram flour (besan), fresh fenugreek leaves (methi), and an array of aromatic spices. The addition of fenugreek leaves not only lends a distinct and slightly bitter flavor but also adds a pleasant earthy aroma to the roti.

methi missi roti is not only delicious but also nutritious. Fenugreek leaves are rich in fiber, vitamins, and minerals, making them a healthy addition to this dish. The combination of whole wheat flour and gram flour adds protein, fiber, and complex carbohydrates, making methi missi roti a filling and satisfying meal option.

The texture of methi missi roti is another highlight of this dish. The gram flour adds a nutty crunch to the roti, while the fenugreek leaves contribute a slight chewiness, creating a delightful contrast of textures. This unique combination makes methi missi roti a versatile and delicious choice that can be enjoyed on its own or paired with a variety of curries, curd, low fat curds, raita or achar.

Overall, methi missi roti is a flavorful and wholesome flatbread that celebrates the rich culinary heritage of India. With its blend of aromatic spices, fresh fenugreek leaves, and hearty flours, this dish is a delightful and nutritious addition to any meal. Give methi missi roti a try and experience the delicious fusion of flavors and textures it has to offer.

Pro tips for methi missi roti. 1. In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi). 2. Add 1/2 cup chopped fenugreek leaves (methi). They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis.

Enjoy methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with step by step photos.

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Methi ki Missi Roti, Punjabi Methi Missi Roti recipe - How to make Methi ki Missi Roti, Punjabi Methi Missi Roti

Preparation Time:    Cooking Time:    Total Time:     14Makes 14 rotis
Show me for rotis

Ingredients

Methi Missi Roti
1 cup besan (bengal gram flour)
1 1/2 cups whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/2 tsp carom seeds (ajwain)
1/2 cup chopped fenugreek leaves (methi)
1 tbsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling
6 tsp ghee for cooking
butter to serve
Method

Methi ki missi roti
    Methi ki missi roti
  1. To make methi missi roti recipe, combine besan, whole wheat flour, onions, green chillies, ajwain, methi leaves and ghee into a deep bowl and knead into soft dough using enough water.
  2. Divide the dough into 14 equal portions and roll out each portion into a thin circle of about 150 mm. (6") diameter with the help of a little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each roti using a little ghee, till it turns golden brown in colour from both the sides.
  4. Serve methi missi roti immediately with butter.

Methi ki Missi Roti, Punjabi Methi Missi Roti recipe with step by step photos

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  1. like methi missi roti recipe |  Punjabi methi missi roti | healthy fenugreek leaves flatbread | then see our collection of Punjabi rotis and parathas and some recipes we love. 

what is methi missi roti made of ?
  1. what is methi missi roti made of ? See below image of list of ingredients for methi missi roti. 

dough for methi missi roti
  1. In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi). 
  2. Add 1 1/2 cups whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the Methi Missi Roti, which complements the savory and slightly bitter notes of fenugreek leaves (methi) and the spice blend used in the recipe.
  3. Add 1/2 cup finely chopped onions. Onions add a subtle sweetness and a savory depth of flavor to the methi missi roti. This helps to balance the bitterness that can sometimes come from fenugreek leaves (methi).
  4. Add 1 1/2 tsp finely chopped green chillies. Green chilies add a touch of heat to the methi missi roti.
  5. Add 1/2 tsp carom seeds (ajwain). Carom seeds have a warm, slightly pungent, and somewhat earthy aroma. When added to the dough, they impart a unique and pleasant flavor to the roti,
  6. Add 1/2 cup chopped fenugreek leaves (methi) leaves. They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis.
  7. Add 1 tbsp ghee. Ghee, clarified butter, adds a rich and nutty flavor to the methi missi roti. methi missi roti for diabetics you need to drop the ghee from the dough or used just 1 tsp ghee. 
  8. Add salt to taste. We added 3/4th tsp salt.
  9. Gradually add enough water to make a soft dough. We added 1/2 cup water plus 3 tablespoons.
  10. Knead into a soft dough.

making methi missi roti
  1. Divide the dough into 14 equal portions.
  2. Place a portion of the dough on a clean, dry surface.
  3. Roll out each portion into a thin circle of about 150 mm. (6") diameter with the help of a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook each roti.
  5. Using a little ghee.
  6. Till it turns golden brown in colour from both the sides.
  7. Serve methi ki missi roti immediately with butter.

pro tips for methi missi roti
  1. In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi). 
  2. Add 1 1/2 cups whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the Methi Missi Roti, which complements the savory and slightly bitter notes of fenugreek leaves (methi) and the spice blend used in the recipe.
  3. Add 1/2 cup chopped fenugreek leaves (methi) leaves. They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis.

RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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Reviews

Methi ki Missi Roti, Punjabi Methi Missi Roti
5
 on 27 Dec 17 05:20 PM


Your recpie was so good I have tried it .It reminds me of my childhood
Reply
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Tarla Dalal    Happy to know you have liked the recipe.. Do try more recipes and give us your feedback.. Happy Cooking!!
Reply
28 Dec 17 09:28 AM
Methi ki Missi Roti
5
Gandhi Dhwani
 on 27 Jan 15 05:03 PM


This is soo tasty.. The butter on the top surely enhances the taste totally.. Onions, fenugreek leaves and carom seeds has a strong and delightful flavour in the rotis.. It is surely something you should try..
Reply