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Methi Missi Roti

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Methi leaves kneaded with atta and besan and made into rotis.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Methi Missi Roti

Main Ingredients

Fenugreek leaves (methi),, Gram flour (besan)





Level Of Cooking



  • Fenugreek leaves (methi), chopped
    2 cups
  • Gram flour (besan)
    2 cups
  • Wheat flour
    1/2 cup
  • Coriander seeds
    2 tablespoons
  • Dried pomegranate seeds (anardana)
    1 tablespoon
  • Black peppercorns
  • Turmeric powder
    1/4 teaspoon
  • Onion finely chopped
    1 large
  • Green chillies finely chopped
  • Salt
    to taste
  • Oil
    for cooking
  • Butter
    for cooking
  • Chaat masala
    to sprinkle


Step 1

Dry roast coriander seeds, anardana and black peppercorns in a non stick pan, cool and grind into a coarse powder.

Step 2

Mix together gram flour, wheat flour, turmeric powder, methi leaves, onion, green chillies, ground masala and salt. Knead into a dough using water as required.

Step 3

Heat a non stick tawa.Divide the dough into equal portions and roll into balls. Dust each ball with dry flour and roll out into roti.

Step 4

Place a roti on the hot tawa and cook. Turn over, apply a little butter. Turn over again and apply a little butter and cook, turning sides, till both sides are evenly golden.

Step 5

Transfer onto a serving plate, sprinkle some chaat masala and serve hot.

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