Methi Na Dhebra
|Wheat flour||1⁄2 Cup (8 tbs)|
|Milo flour||1⁄2 Cup (8 tbs) (Jowar)|
|Millet flour||1⁄2 Cup (8 tbs) (Bajra)|
|Gram flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Sesame seed oil/Peanut oil||2 Tablespoon|
|Green chilies||6 , seeded|
|Coriander leaves||3 Tablespoon|
|Mint leaves||1 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Cumin seeds||2 Teaspoon|
Mix fenugreek leaves with salt and leave for half an hour.
Squeeze out water to remove bitterness from leaves.
Mix all flours, salt and chilli powder together.
Add chopped greens and ground spices.
Melt ghee and add to mixture.
Mix well and add enough warm water to bind.
Roll into a sausage and cut into 10-12 portions, about one inch thick.
Sprinkle some wheat flour on a board, dust hands with flour and start pressing dough on board, turning it around all the while into a four-inch round (about one-and-a-quarter-inch thick).
Heat a little oil on a tava and roast carefully on gentle heat, turning on both sides, till cooked through.
These rotlas are delicious eaten hot with melted butter on top.
You can serve them with lassi or a curry.