Fenugreek Roti

Goodness indeed. I really cannot get enough of these savory Indian pancakes. I munch on them at all times of the day and these went so well with a mushroom curry. Pure bliss for the palate. If you want a gluten-free version, use rice flour instead of the whole wheat flour. Surely Indian breads are a staple in my kitchen. Though they require a bit of time as you fry them up, I say well worth the effort, despite the blazing heat. Yum, yum, yum.

Dried fenugreek leaves, chickpea flour, ajwain seeds and asafetida are all easily available in any Indian and many Asian grocers.

Fenugreek Roti

Recipe by Lisa Turner
Cuisine: Indian
Published on July 2, 2012

Simple, fragrant and delicious Indian fenugreek leaf flatbreads with a little spice

Preparation: 15 minutes
Cooking time: 1 hour

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Ingredients:

1/2 cup dried fenugreek leaves (methi)
1 cup chickpea flour (besan)
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ajwain seeds
pinch of asafetida
2 tablespoons plain yogurt
ghee or oil for frying

Instructions:

Soak the dried fenugreek leaves in warm water for 5 to 10 minutes. 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. 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. Roll out each ball into a roughly 3-inch circle. 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. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned. Transfer to a plate, keep heated in a 150°F oven, and repeat for the rest of the pancakes.

Makes 10 to 12 3-inch flatbreads