Fenugreek roti
Fenugreek Roti is a traditional Indian bread recipe made with fenugreek leaves. It is a great option for those following a lacto ovo vegetarian diet. This dish is rich in vitamins and minerals, making it a nutritious choice. It is best enjoyed during a festive Indian meal or as a wholesome snack.
Ingredients
ajwain seeds
0.5 tsps
asafoetida
1 pinch
baking soda
0.25 tsps
chili powder
0.5 tsps
garbanzo bean flour
120 g
fenugreek leaf
118.29 g
clarified butter
10 servings
ground coriander seeds
0.5 tsps
cumin
0.5 tsps
plain yogurt
2 Tbsps
sea salt
1 tsp
whole wheat flour
60 g
Method
- 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 oven, and repeat for the rest of the pancakes.
Nutrition:
Carbs
12 g
Fat
1 g
Protein
4 g
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