Methi Jowar Roti Recipe (Fenugreek & Millet flatbread)
A healthy and delicious recipe
Methi Jowar Roti is a gluten free healthy flatbread that incorporates the goodness of greens as well as millets. The distinct bitterness of the fresh fenugreek leaves is balanced by the nutty sweetness of Jowar. This recipe is quick and simple. It is made in the style of Bhakri, which is directly cooked on an open flame without using any oil/ghee or butter. You can alternatively cook on a tawa using little oil/ghee or butter.
Serve Methi Jowar Roti hot with some curd and Red Chilli and Tomato Pachadi Recipe along with Veg Chilli Milli Recipe for a quick and healthy meal for lunch or dinner.
Other similar recipes that you can try are:
5 M
15 M
20 M
4 Servings
Ingredients
- 1 cup Methi Leaves (Fenugreek Leaves) , chopped
- 1 1/2 cups Jowar Flour (Sorghum)
- 2 teaspoon Sesame seeds (Til seeds)
- Salt , to taste
- 2 cloves Garlic , finely minced or grated
- 1 teaspoon Green chilli paste , you can use red chilli paste too
- Water , as required.
How to make Methi Jowar Roti Recipe (Fenugreek & Millet flatbread)
To begin making Methi Jowar Roti recipe, first mix all the ingredients except water in a mixing bowl.
Gradually add water and knead it to make a soft pliable dough.
Make 3-4 portions of the dough.
Heat an iron skillet.
Dust the working surface with some flour.
Make a small disc of one portion of the dough and pat it with your fingertips and palm to make a circle about 6 inches in diameter.
Place the roti on the skillet and apply little water over the surface.
Use a flat spatula and carefully flip the roti.
Cook for 1-2 minutes till brown spots appear on the bottom.
Flip again and cook directly on the flame till you see brown/black spots on the underside.
Repeat the procedure with the rest of the dough balls.
Serve Methi Jowar Roti hot with some curd and Red Chilli and Tomato Pachadi Recipe along with Veg Chilli Milli Recipe for a quick and healthy meal for lunch or dinner.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
