Fenugreek Roti

Fenugreek Roti

Fenugreek Roti

By foodandspice.com
45 minutes

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Details
  • Servings:   10
  • Calories:   80
  • Protein:   5g
  •  
  • Fiber:   3g
  • Sugar:   2g
  • Carb Total:   11g
  •  
  • Saturated:   1g
  • Fat Total:   2g
  •  
  • Vegetarian:   True
  • Weight Watchers:   2 Points
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Cuisine
  • Indian
  • Asian
  • bread
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Ingredients
  • 1/2 teaspoon ajwain seeds
  • pinch of asafetida
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cayenne
  • 1 cup chickpea flour (besan)
  • 1/2 teaspoon chili powder
  • 1/2 cup dried fenugreek leaves
  • ghee or oil for frying
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 tablespoons plain yogurt
  • 1 teaspoon sea salt
  • 1/2 cup whole wheat flour
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 oven, and repeat for the rest of the pancakes.

View original preparation instructions

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