Methi Ki Roti Or Rotis With Fresh Fenugreek Leaves
|Maize flour||450 Gram|
|Fresh fenugreek leaves||200 Gram, finely chopped (methi leaves)|
|Onions||2 Small, finely chopped|
|Finely chopped coriander leaves||1⁄4 Cup (4 tbs)|
|Green chillies||3 , deseeded and finely chopped|
|Crushed ajwain seeds||1 Pinch|
|Peanut oil||2 Tablespoon|
Place the flour after sieving it in a thali. Add the chopped onions, green chillies, coriander and fenugreek leaves. Also add the crushed ajwain seeds, sugar and salt. Mix well, then make a hole in the centre of the flour and pour in hot water, a little at a time, until you have a smooth dough. Roll into a ball and cover with a damp cloth and set aside for 30 minutes.
Place an iron tava on the fire over medium heat.
Sprinkle a little maize flour on a wooden board. Place a medium sized ball of dough on it and form the dough ball into a flat roti by pressing it with your right palm.
Wipe the hot tava with a piece of cloth and place your roti on it. Cook both sides till light red, then pour a teaspoon of oil around the roti and cook it on both sides.
Serve hot with dal or curds or cream.