Methi Chappathi

A healthy and flavorful chappathi!
I just love this Methi Chappathi. It takes extra few minutes to saute the methi leaves but I tell you, it is all worth it. You will just love this chappathi when you taste it. You will fall in love with it. Some use the methi leaves directly while kneading the dough. You could also do that way, but when you saute and knead it with the dough, when you eat, you could tatse the blended flavor of chappathi, ginger, and not to forget cumin seeds. You will get a nice distinctive smell. I just love the flavor of this chappathi. It is worth giving a shot at it!

Chopped methi leaves (Vendheya keerai) – 3 cups

Chopped green chillies – 2 nos.

Grated ginger – 1″

Powdered cumin seeds (seeraga thool) – 1/2 teaspoon

Wheat flour – 3 cups

Salt – as desired

Oil – as desired

Methi Chappathi

1. In a pan, heat oil. When the oil is hot, add powdered jeera, grated ginger, green chillies, methi leaves, and salt. Saute until methi leaves are cooked. Let the mixture cool down.

Check out “Chappathi recipe to know how to knead the dough, make balls, roll out the chappathi, and also cook the chappathi”.

2.In a big bowl, put flour, salt, and methi mixture. Add water little by little and make a firm dough. Knead the dough well. Cover and set it aside to rest for about 30 minutes.

3. Using dough, make small balls. Dust the balls in the wheat flour and roll out the balls into a big round chappathi.

4. Heat a pan, when it is hot, place the chappathi and cook it on either side until you see some very small bubbles.

Now, Methi Chappathi is ready!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s