Methi Roti or vendhaya keerai chappathi 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.
Also fenugreek helps to reduce body temperature so we need to take caution while serving to children and old people during winter. This roti suits mostly for the people living in tropical country like India as we have long summer.
Cooking Time: 30 min
Yields : 15 rotis
- Whole wheat flour (muzhu 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 oil).
- Mix wheat flour, turmeric, salt & fenugreek leaves together.
- 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 and hence it is so easy to roll out).
- Place roti on hot tawa, cook both sides in medium flame.
- Serve Methi roti with Chickpeas Gravy
- If you are using food processor for kneading, measurement for water & flour is 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.