How to make Mixed Flour Methi Chappati -
Assorted flour and fenugreek leaves mixed together to make wholesome chapati. A simple methi roti made with methi along with other spices mixed with regular whole wheat dough. A healthy paratha with more flavors and nutrition.We can stuff the methi or we can just mix them with wheat flour and knead it. Either way is taste and yummy
This recipe is from the book Khazana of Healthy Tasty Recipes.
Main Ingredients : Gram Flour, Whole Wheat Flour
Cuisine : Indian
Course : Breads
For more recipes related to Mixed Flour Methi Chappati checkout Missi Roti, Besan Ki Masala Roti, Masala missi roti, Anokhi Missi Roti . You can also find more Breads recipes like Brioche Malabari Parantha-SK Khazana Baked Chole Kulche Brown Bread
Mixed Flour Methi Chappati Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Flour Methi Chappati Recipe
Gram Flour 1/2 cup
Whole Wheat Flour 1/2 cup
Barley Flour 1/2 cup
Fenugreek leaves (methi) finely chopped 1 cup
Salt to taste
Cabbage grated 1/4 small
Skimmed milk yogurt 1/2 cup
Red chilli powder 1 teaspoon
Method
Step 1
Sieve gram flour, wheat flour and barley flour along with salt. Mix the methi leaves and cabbage into the flour mixture. Add yogurt and red chilli powder. Add water, a little at a time, to make medium soft dough. Knead well.
Step 2
Keep it covered with a moist cloth for about fifteen minutes. Divide the dough into eight to ten equal portions, and roll them into balls (pedas).
Step 3
Heat a non-stick tawa on medium heat. Roll out each portion of the dough into a disc of five to six inches diameter. Place it on the tawa and cook on one side for about half a minute.
Step 4
Flip it over and cook the other side. Reduce heat and cook on both sides on low heat till light brown. Serve hot.
Nutrition Info
Calories : 822 Kcal
Carbohydrates : 35.9 gm
Protein : 146.1 gm
Fat : 10.5 gm
Other : 13 gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
