Methi Chapathi
Print Recipe
Methi Chapathi
Fenugreek is used as a medicine worldwide, also there are numerous health benefits associated with Fenugreek/Methi leaves. Its high in Vitamins, Iron, Copper, Manganese and Phosphorous. It plays a key role in lowering blood sugar, maintains cholesterol, aids in weight loss. Fenugreek improves milk flow and hence its essential for nursing mothers to include it in their daily diet. Fenugreek leaves plays a role in cosmetic health too, by managing skin and hair health.To enjoy the full benefit of it, try to grow this in your garden, for a healthy pest free and chemical free leaves.
Ingredients
- 1 Bundle Methi Leaves
- ½ tsp Turmeric powder
- ½ tbsp Chilli powder
- 1 tsp Cumin Powder
- Salt
Instructions
- Wash Methi leaves by soaking them in salt water and turmeric powder for half an hour. Drain them and wash in running water using an colander. Drain water and keep aside.
- In a pan add some oil, washed methi leaves, Turmeric Powder, Chilli powder, Cumin Powder and salt.
- Saute it till the leaves start to wilt. No need to add water. There will be water from the leaves.
- Switch off when its done and let it cool down.
- At this stage, you can store the prepared methi in fridge (upto a week) and use it whenever you are preparing chapathi dough.
- For preparing dough; add the prepared methi mixture to chapathi flour, with some curd (for soft texture) and knead the dough.
- Let the dough rest for half an hour (atleast) before rolling it out. Roll out chapathi flour thinly, and when the tawa is hot, place the rolled out chapathi on it (low flame). Flip over when you see bubbles coming over it and increase the flame. spray some oil and press over with a spatula to puff it out. With the next flip, chapathi is ready to be transfered from tawa.
- Serve with curries or with raitha.
