May 15, 2013

Methi Chapathi

Its spring and its time for harvesting fenugreek leaves which I planted it 1 1/2 months back in my vegetable garden. Also, its my first harvest for this season. I decided to make "Methi Chapathi" from my harvest which is a twist to regular plain chapathis. I also made egg curry to accompany this Indian flat bread. 


2 cups Wheat flour
1 large bunch of Fenugreek leaves |Methi leaves, discard stem and retain only leaves
1/2 tsp Turmeric powder
1/2 tsp Red Chili powder
1 tsp Cumin seeds
1/2 tsp Garam masala
1/2 tsp Salt


  • In a mixing bowl, mix wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, cumin seeds, garam masala and salt

  • Add water to knead soft dough. Cover the dough and leave it for 30 minutes

  • Now, divide the dough into equal portions
  • Roll each portion into a ball

  • Take a ball of dough, using rolling pin roll it flat and thin. Use wheat flour for dusting
  • Gently place it on a preheated pan. Fry it evenly on both the sides until brown specks are formed

  • Add a tsp of oil if required
  • Serve hot with curry or sauteed vegetables

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