Methi Roti

Cooking time of 30 minutes – Serves 3

Nutritional Information

• 271 Kcal
• 2.2g Fat
• 0.3g Saturates
• 44g Carbohydrates
• 5.3g Fibre
• 16g protein
• 0.1g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Milk

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Pescatarian
• Vegan

Ingredients

• 1 cup/130g atta (chapattiflour) plus extra for rolling
• ½ cup/60g besan (gram flour)
• Seasoning to taste (approx. 1 tsp salt)
• 1 tsp fresh green chilli, finely chopped
• 1 tsp garam masala
• ½ tsp anardana powder (dried pomegranate powder)
• 1 tsp cumin
• 2 tbsp kasoori methi (dried fenugreek leaves)
• 1 tbsp grated fresh ginger
• 1 small onion, finely chopped
• 2 small spring onions, finely chopped
• Small bunch of coriander, finely chopped
• Water to combine (approx. ½ cup)
• 180g of fat free yoghurt (natural/Greek/dairy free)

Method

1. Add all the dry ingredients, ginger, onion, spring onions and coriander to a mixing bowl
2. Mix the ingredients together to make sure the spices and fresh ingredients are well distributed through the flours
3. Add the water little by little, whilst mixing with your hand, and continue until a dough is formed. You may not need all the water
4. Split the dough into 6 equally sized balls
5. Roll out each ball with a rolling pin on a floured surface, adding more flour to the surface as needed while rolling. Roll until your roti is approx. 3mm thick
6. Once rolled, place on a pre-heated tava or flat non-stick pan. Cook one side till the surface starts to change colour, then flip and cook on the other side until it starts to brown, flip one last time to lightly brown both sides
7. Serve warm with a yoghurt of your choice