Methi wali makki ki roti
A winter staple, Methi wali makki ki roti is a traditional Punjabi flatbread made with sweet corn flour and fenugreek leaves. Naturally glutenfree, these taste best when served with a dollop of butter or ghee.
Servings: 6 flatbreads
Calories: 175kcal
Equipment
Ingredients
- 2 cups sweet corn flour makki ka atta
- 1.5 cups chopped fresh fenugreek leaves fresh methi
- 2 thai green chilis finely chopped or minced
- 1 inch piece ginger peeled and minced or finely grated
- 1 teaspoon ajwain
- Salt to taste
- Olive oil to cook the rotis
- Warm water to make the dough
- 1 teaspoon kasoori methi optional
Instructions
- Strip the fenugreek leaves from the stems, rinse with water a couple of times to get rid of any dirt, and then finely chop the leaves. Finely mince the green chili and ginger.
- In a deep wide platter or bowl (I use a traditional stainless steel paraat), add the sweet corn flour, chopped fenugreek (methi) leaves, ginger, green chili, ajwain, salt, and kasoori methi (optional).
- Set up your roti making station by the stove. You will need a rolling surface (or clean kitchen counter), a rolling pin, a zip top bag cut open from two adjacent sides, oil, warm water, and the bowl with your dough ingredients.
- Mix all the dry methi wali makki ki roti ingredients.
- Set a heavy cast iron skillet on medium high heat. Move and separate about half a cup of the flour and fenugreek leaf mixture to a side of your bowl and add warm water to it, a little at a time, and knead until it comes together in form of a dough. Once it does, form a small, thick disc with it.
- Open the zip top bag like a book and keep one side on your rolling surface. Wet it with water and put the dough disc on it. Cover the disc with other side of the zip top bag (like you were closing the book) and using the rolling pin, roll out the disc into a parantha, about 4 inches in diameter and quarter of an inch thick. Lift the zip top bag side that is covering the rolled out parantha.
- Pick up the zip bag along with the rolled roti, carefully peel away the ziptop bag and place the roti on to the hot cast iron skillet.
- After about 10-15 seconds, carefully flip the roti using a stainless steel flat spatula, making sure not to break it. The surface facing you should have some brown spots on it. Let the roti cook on the other side for another 10-15 minutes.
- Flip the roti and baste with oil using a spoon or a brush. Repeat with the other side while slightly pressing with the spatula.
- Your methi wali makki ki roti is ready. You can cook the roti longer if you like it crispy. Repeat until all the flour and fenugreek mixture has been used.
Video
Notes
My step by step photos should make it easier to understand the procedure of this recipe. I hope you find them useful.
Mix some whole wheat flour - If your dough is not coming together or if you are having difficulty rolling the rotis out, mixing some whole wheat flour while making the dough can be helpful. The gluten in wheat will help bind the dough.
Water temperature - the water should feel safely hot to use. It should be warmer than luke warm. This helps making the dough smooth.
Masa Harina - though I have not tried this recipe with masa harina, I know friends who make methi wali makki ki roti with masa harina.
Frozen fenugreek leaves - frozen fenugreek leaves can be used in this recipe but I highly recommend fresh fenugreek. Thaw and squeeze out moisture from frozen fenugreek leaves before mixing them with the flour and other ingredients.
Spice level - I have used thai chilis in this recipe which are spicy. You can use jalapenos or serranos depending on your heat tolerance or completely skip the chili peppers.
Nutrition
Calories: 175kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 2mg | Potassium: 107mg | Fiber: 3g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 2mg
