Fenugreek Roti

Fenugreek Roti

  Ready in : 45 mins

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.

Ingredients

ajwain seeds

ajwain seeds

0.5 teaspoon

asafetida

asafetida

1 pinch

baking soda

baking soda

0.25 teaspoon

cayenne

cayenne

0.5 teaspoon

chickpea flour

chickpea flour

1 cup

chili powder

chili powder

0.5 teaspoon

fenugreek leaves

fenugreek leaves

0.5 cup

ghee

ghee

10 servings

ground coriander

ground coriander

0.5 teaspoon

ground cumin

ground cumin

0.5 teaspoon

yogurt

yogurt

2 tablespoons

sea salt

sea salt

1 teaspoon

flour

flour

0.5 cup

Cooking in Steps

  1. 1
    Soak the dried fenugreek leaves in warm water for 5 to 10 minutes.

    dried fenugreek leaves

    dried fenugreek leaves

    water

    water

  2. 2
    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.

    dried fenugreek leaves

    dried fenugreek leaves

    ajwain

    ajwain

    chili powder

    chili powder

    baking soda

    baking soda

    asafoetida

    asafoetida

    coriander

    coriander

    ground cayenne pepper

    ground cayenne pepper

    yogurt

    yogurt

    cumin

    cumin

    salt

    salt

    sieve
    sieve
    bowl
    bowl
  3. 3
    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.

    dough

    dough

    all purpose flour

    all purpose flour

    water

    water

  4. 4
    Roll out each ball into a roughly 3-inch circle.

    roll

    roll

  5. 5
    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.

    ghee

    ghee

    cooking oil

    cooking oil

    frying pan
    frying pan
  6. 6
    Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned.

    cooking oil

    cooking oil

  7. 7
    Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.

    oven
    oven