Roti made of vendhaya keerai or methi or fenugreek leaves is a food with low glycemic index as both wheat & methi are of low-GI. If you check your blood sugar after 2 hours of taking Methi Roti, you will be surprised to see your glucose level at its low.
As fenugreek helps to reduce body temperature, take caution while serving to children and old people during winter. This roti suits the most for people living in tropical country like India as we have long summer.
Cooking Time: 30 min
Serves : 15 rotis
- Whole wheat flour (gothumai maavu) – 2 cups (400 g)
- Fenugreek leaves (vendhaya keerai) – 1/4 cup
- Water for kneading – 1 cup
- Turmeric powder (manjal thool) – 1/2 tsp
- Salt – 1 tsp
- Wash fenugreek leaves, chop them and microwave for 60-90 sec (or you can just fry in a pan with little or no oil).
- Mix wheatflour, turmeric, salt & fenugreek leaves thoroughly.
- Add water gradually into flour and knead well to form soft dough.
- Divide dough into 15 medium size balls.
- Roll out each ball into a thin circle (this dough becomes so smooth because of fenugreek leaves & is very easy to roll out).
- Place roti on hot tawa, cook both sides in medium flame.
- Serve Methi roti with Chickpeas Gravy
Please refer images below from top to bottom for cooking directions.
- If you are using food processor for kneading, measurement for water & flour are important; for 2 cups of flour, you have to use 1 cup less 1 tbsp (185 ml) water.
- For kids you can brush this roti with butter or ghee before serving.