In this post, you will learn how to make Fenugreek Roti and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Fenugreek Roti.
Simple, fragrant and delicious Indian fenugreek leaf flatbreads with a little spice
- 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
- 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°F oven, and repeat for the rest of the pancakes.
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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).
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