Fenugreek Roti

Need a lacto ovo vegetarian side dish? Fenugreek Roti could be a spectacular recipe to try. This recipe makes 10 servings with 79 calories, 4g of protein, and 1g of fat each. For 20 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 98 people have tried and liked this recipe. It is a very reasonably priced recipe for fans of Indian food. Head to the store and pick up dried fenugreek leaves, ground cumin, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by foodandspice.blogspot.com. Overall, this recipe earns a solid spoonacular score of 65%. Similar recipes include methi missi roti , how to make punjabi missi roti, Fenugreek Tea & Benefits, and Whole Roast Chicken with Fenugreek.

Servings: 10

 

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

Equipment:

sieve

bowl

frying pan

oven

Cooking instruction summary:

Soak the dried fenugreek leaves in warm water for 5 to 10 minutes. 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. 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. Roll out each ball into a roughly 3-inch circle. Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned. Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.

 

Step by step:


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.

4. Roll out each ball into a roughly 3-inch circle.

5. Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned.

6. Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.


Nutrition Information:

Quickview
78 Calories
4g Protein
1g Total Fat
12g Carbs
9% Health Score
Limit These
Calories
78
4%

Fat
1g
2%

  Saturated Fat
0.27g
2%

Carbohydrates
12g
4%

  Sugar
1g
2%

Cholesterol
0.78mg
0%

Sodium
271mg
12%

Get Enough Of These
Protein
4g
8%

Manganese
0.46mg
23%

Folate
55µg
14%

Fiber
2g
9%

Magnesium
29mg
7%

Phosphorus
71mg
7%

Selenium
4µg
7%

Copper
0.14mg
7%

Iron
1mg
6%

Vitamin B1
0.09mg
6%

Vitamin B6
0.09mg
5%

Potassium
137mg
4%

Zinc
0.54mg
4%

Vitamin B3
0.54mg
3%

Vitamin B2
0.03mg
2%

Vitamin A
82IU
2%

Calcium
15mg
2%

Vitamin E
0.22mg
1%

Vitamin K
1µg
1%

Vitamin B5
0.13mg
1%

covered percent of daily need
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