Methi Rotis – Indian Flat Bread

Bored of plain old chappatis?? Next time, try them with Fenugreek leaves – I thoroughly enjoyed making these as well as eating them for lunch the other day…

Just by adding some herbs or greens to your regular chappati dough it completely changes the game!!

I accompanied mine with some spicy aubergine & yogurt dip, you could pair it with just about anything spicy and flavorsome

So the next time you’re in the mood for something exciting, here’s an easy one to try…

Cook Time: 30 mins                                 Prep time: 10 mins

Ingredients:                                        Serves: 2

Chappati:

  • 400gms of whole wheat flour/ atta or chappati flour (available at your nearest South Asian Store)
  • 2 handfuls of fresh or 4 tablespoons of dried fenugreek leaves  (De-stalked and rinsed) (I’ve used fresh)
  • 2 table spoons of cooking oil
  • pinch of salt
  • pinch of turmeric powder
  • half a teaspoon of Ajwain/ Carom/ Caraway seeds
  • warm water (not hot!)
  • 1-2 teaspoons of Ghee/ butter (optional)

Spicy Aubergine:

  • 250 grams of purple Indian aubergine (long variety)
  • 1 large red onion
  • 1 teaspoon of cumin seeds
  • 2 medium sized tomatoes
  • quarter a teaspoon of turmeric powder
  • 1 teaspoon of garam masala
  • 2 tablespoons of cooking oil
  • 1 teaspoon of fresh grated ginger
  • 2 garlic cloves
  • salt to taste

Directions:

Chappati: Start by rinsing the fenugreek leaves and finely chop them, then to a large mixing bowl add in the dry ingredients – whole wheat flour, salt, turmeric powder, ajwain and mix using finguers

Then add a little oil and fenugreek leaves and mix

Now, add water – a little at a time, be careful to not add too much! Knead into a medium-soft dough for 5 mins and rest for 20 mins . Cover with a lid or kitchen towel to prevent drying out.

Spicy Aubergine: While the dough is resting, chop up the aubergine into small bite sized pieces and soak in a large bowl of water. Finely chop onions, tomatoes, garlic &  grate ginger

Then to a hot wok on medium heat, add oil, cumin seeds and as they splutter, put in ginger, garlic & onions. Stir and allow to cook for 2 minutes until translucent, then add the aubergine (without thewater it was soaking in!!) & tomatoes, sprinkle salt and cook with the lid on for 10-15 mins.

Stir occasionally to avoid burning. After the first 10 mins add the turmeric & garam masala.

Once the aubergine is tender and cooked through, turn off the heat and set aside

Chappati: Now, heat a pan to cook your chappaties on, divide & cut the dough into small equal parts, then using your hands roll them into balls. Finally using a rolling pin, roll them out flat

Then cook (total of a min or so) on either side till brown/ red spots appear

Serve hot with yogurt…

Enjoy!

Tip: Add some flour to the dough balls as you roll them out, this will prevent it from sticking to the rolling pin & surface 🙂 Once cooked you could add few drops of butter to the chappaties – this will make it tastier  and avoid drying out!

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