Methi ki Roti

A different way to make roti.
Fairly difficult

Methi ki Roti
Preparation time
Cooking time


For 4 Person(s)


  • 4 cup(s) methi (fenugreek) leaves
  • 2 cup(s) chickpea flour
  • 1 pinch(es) sea salt
  • 1 pinch(es) cayenne pepper
  • 1 pinch(es) garam masala
  • 1 cup(s) water, or as required
  • 2 tablespoon(s) ghee, to baste the cooked roti

Methi ki Roti Directions

  1. Clean and wash the fenugreek, then chop fine.
  2. Place chickpea flour in bowl. Add fenugreek, salt, cayenne pepper and garam masala. Adding water as necessary, make a medium-soft, pliable dough.
  3. Divide dough in 8 portions and form into round balls. Roll each one out into a thin, round disc. Cover with a damp cloth.
  4. Heat a griddle (tawa) and cook discs one by one first on the griddle and then exposed to direct heat. The discs should puff up when cooked.
  5. Brush some ghee on the surface of each roti and serve hot one at a time, as soon as each is cooked.