Indian · bread

Fenugreek Roti

Name: Fenugreek Roti
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: Indian
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

“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. If you like this recipe, take a look at these similar recipes: methi missi roti , how to make punjabi missi roti, Fenugreek Tea & Benefits, and Whole Roast Chicken with Fenugreek.”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Ajwain seeds½ tsp
Asafetida1 pinch
Baking soda¼ tsp
Cayenne½ tsp
Chickpea flourbesan1 cup
Chili powder½ tsp
Fenugreek leaves½ cup
Ghee10 servings
Ground coriander½ tsp
Ground cumin½ tsp
Yogurt2 tbsp
Sea salt1 tsp
Flour½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

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

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