Friday, August 14, 2015

Posted by Mala at 2:00:00 AM 1 comment
Methi is used in all Indian households,in some way or the other, it is a huge reservoir  of medicinal properties, that produce so many health benefits. Very easily, this can be grown in pots at home, where there is good sunlight.  This lowers blood cholesterol, reduces heart-disease risks, aids digestion, good for stomach when there is an ache, helps acid reflux or heartburns, good for lactating women, prevents colon cancer, reduces scars, and can resolve hair problems too.
Combine this rich reservoir with the goodness of whole wheat, and lo!!! here are  the Methi Rotis, also known as Methi Teplasthe recipe of which I am posting upon the request of my grand daughter, who  loves my cooking and always enjoys my Methi Rotis.




Ingredients
Whole wheat flour - 1 1/2 cups
Besan flour - 2 tsps
Salt to taste
Ghee - 1 tsp to knead  the dough
Grated ginger - 1 tsp
Chopped & cleaned methi leaves - 1 cup
Crushed kasoori methi - 2 tbsps
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Curds - 1tsp
Kasuri Methi (Dry methi leaves) - 1 tsp,  nicely crushed between  palms
Cooking oil + ghee  to cook the chapathies. (I used Olive oil spray)

Recipe Cuisine: North Indian; Category: Lunch/Dinner
Prep time: 10mts; Cooking time: 30 mts

Yields 12 rotis

All the above mentioned things added to flour



                                    Methi leaves, cleaned, chopped, washed and drained

                                                Methi leaves also added to the flour


                                                   All mixed well, then curds added.

Kneaded to a soft, pliable dough


Before rolling, check the consistency. Sometimes, it might have become quite loose, because of methi secreting some water,and rolling will become very difficult.....but,  don't panic...add 2-3  tsps of flour and knead well. Roll them into chapathies


First  dry roast both sides, then either   spray Olive oil, or use cooking oil mixed with ghee,  and cook it well, till small brown spots appear, keep pressing the rotis, and they will puff up well too, showing they are cooked inside properly.



              Hot Methi Rotis, served with fresh home made lemon pickle and curds/Yogurt. Serve it with Tirangi Dhal and  Vegetable Curry.  Isn't this a complete meal??


Variations
* A teaspoon of Jeera or Ajwain can be added before kneading the dough. But since I had lot of fresh methi, I did not add these extra spices, I wanted the flavour of methi to be predominant.
*Dough can be made, tightly wrapped in  a towel, sealed in an airtight container and refrigerated too.
* Even though fresh methi leaves are there, I make it a point to add a teaspoon of Kasuri Methi, crushed well, because I strongly feel, this enhances the flavour and taste of the rotis.



1 comments:

  1. The rotis look awesome! And made me drool. Very well presented. Perfect!

    ReplyDelete