Friday, 24 May 2013

Methi Roti | Venthaiya Keerai Chapathi

Methi leaves(Venthaiya Keerai) is rich source of iron and vitamins. Methi Roti is my son's favourite he simply enjoy the roti with butter and he always ordered me the day before for next day breakfast.As a family we are a big fan of Methi leaves, My hubby planted the leaves at home, whenever we like to have we just pick it freshly from our small balcony garden. Its very easy to cultivate at home all you need is fenugreek seeds(Vendiyam),Pot and sand that's all.


1. Take Methi leaves and remove the leaves from the stem. Chop the leaves roughly.
2. Take a bowl put Wheat flour, chopped Methi leaves, Turmeric powder, Red chili powder, garam masala powder and salt together. Pour required water and Knead the flour, at last add oil or butter make a pilable dough for chapati.
3. Make the dough into equal size balls. Roll out into thin rotis
4. Heat a pan, apply little butter or oil on it and toast the chapati both side as we do for normal chapati.
5. Serve hot with Curd or Pickle.

Note: I never saute the methi leaves i used it directly. If  you want to cut down the bitterness,Just saute the leaves in 1/2 tsp of oil for a minute and add to flour before kneading the dough.

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