Fenugreek Roti
Fenugreek Roti requires roughly 45 minutes from start to finish. This bread has 80 calories, 4g of protein, and 2g of fat per serving. This recipe serves 10 and costs $5.24 per serving. If you have chili powder, chickpea flour, baking soda, and a few other ingredients on hand, you can make it. 98 people were glad they tried this recipe. This recipe is typical of Indian cuisine. It is brought to you by foodandspice.blogspot.com. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is good. If you like this recipe, take a look at these similar recipes: methi missi roti , how to make punjabi missi roti, Fenugreek Tea & Benefits, and Whole Roast Chicken with Fenugreek.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
10
Nutrition per Serving
Calories
80
Protein
4.19g
Carbs
12.53g
Fat
1.55g
Ingredients
Original recipe (10 servings) → 10 servings
- •0.5 teaspoon ajwain seeds
- •1 pinch asafetida
- •0.3 teaspoon baking soda
- •0.5 teaspoon cayenne
- •1 cup chickpea flour
- •0.5 teaspoon chili powder
- •0.5 cup fenugreek leaves
- •10 servings ghee
- •0.5 teaspoon ground coriander
- •0.5 teaspoon ground cumin
- •2 tablespoons yogurt
- •1 teaspoon sea salt
- •0.5 cup flour
Directions
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.
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