This Fenugreek Roti is often eaten on its own with a cup of Chai. This roti is spiced and mixed with fresh fenugreek, which gives it a unique flavour, making it a must try.
Serves: 8
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
1/4 cup fresh fenugreek, chopped 1 cup white flour
1/2 cup wholemeal flour
2 tablespoons oil
1 teaspoon fresh green chilli, minced 1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin
1/2 cup boiling water
1/4 cup clarified butter *
*Substitute: oil
In a medium bowl, place fenugreek, both flours and combine.
Make a well in the middle and pour in oil, chilli, salt, turmeric, and cumin. Pour boiling water into well and knead into a dough.
Portion mixture into 1 and 1/2 tablespoon sized balls. Using a patli or wooden board, flour the ball and press lightly with palm of hand to make into a flat circle. Use a rolling pin to roll roti into 12-15cm sized circles.
Heat a tarvi, flat plate or a non-stick frypan on a medium-high heat. Rotating each side, cook for 4 minutes. Finish roti by drizzling a teaspoon of hot clarified butter on top.
Serve hot or cold.
Extracted from A Little Bit Of This – A Little Bit Of That
A Gujar Ati Indian Cookbook For Aotearoa
Recipes by Laxmi Ganda.
Compiled and designed by Jayshri Ganda.
