Fenugreetk ( Methi) Thepla (Roti)

This is a highly nutritious recipe filled with complex carbohydrates, fiber, protein, and micronutrients. As the recipe contains pearl millet flour, buckwheat flour, and fresh fenugreek leaves it is high in fiber and has a low glycemic index due to which it is diabetic-friendly.

Ingredients:

1 cup fenugreek leaves - finely chopped and washed thoroughly.

1 cup pearl millet flour

1 cup buckwheat flour

1/4 cup sattu atta

4 garlic cloves.

3-4 green chili peppers

1-inch cube of fresh ginger

1 cup yogurt

2 teaspoons jaggery powder

1 teaspoon cumin-coriander powder

1 teaspoon turmeric powder

1 teaspoon red chili powder (you can add more if you want it spicy)

1 tablespoon sesame oil or oil of your choice ( I use a cold-pressed organic variety)

1 tablespoon sesame seeds

1/2 teaspoon garam masala powder

Salt to taste

Warm water

Ghee to cook the roti

Method:

Grind garlic, ginger, and green chilis into a fine paste.

Combine all the ingredients that are mentioned above in a deep bowl.

Add the paste of garlic, ginger, and green chilis.

Mix well.

Take warm water to knead a soft dough. Cover the dough with a wet cloth and leave it aside for 10 minutes.

Divide the dough into equal portions.

Roll each portion of the dough into a circle roti that is around 1/4 inch thick using little wheat or buckwheat flour to roll the roti.

Heat a flat iron griddle on a medium flame and cook the roti on it till brown spots appear on both sides. Then apply 1/4 teaspoon of ghee on both sides.

Serve the Roti immediately. It can be eaten with a serving of vegetables or it can be enjoyed with some pickle or chutney or just enjoy it on its own.