Methi Bajra Roti is a healthy, gluten-free flatbread made with bajra (pearl millet) flour and fresh methi (fenugreek) leaves, offering a rich, savory flavor. Packed with essential nutrients, it pairs perfectly with curries, dals, or yogurt for a wholesome meal.
Methi Bajra Roti is a delicious and nutritious gluten-free flatbread that combines the earthy goodness of bajra (pearl millet) flour with the aromatic flavor of fresh methi (fenugreek) leaves.
This roti is not only rich in fiber, iron, and essential nutrients but also offers a unique, savory taste from the tempering of cumin seeds, ginger, garlic, and green chilies.
Perfect for those seeking a healthy alternative to traditional wheat-based breads, Methi Bajra Roti pairs wonderfully with curries, dals, or yogurt, making it a wholesome addition to any meal.
About Methi Bajra Roti
Methi Bajra Roti is a flavorful, gluten-free flatbread made with nutritious bajra (pearl millet) flour and fresh methi (fenugreek) leaves.
The roti is enriched with a fragrant tempering of cumin seeds, green chilies, ginger, garlic, and fresh methi leaves giving it a bold and aromatic taste.
Packed with fiber, iron, and other essential nutrients, this roti is not only healthy but also a great option for those seeking a wholesome alternative to regular wheat-based rotis.
Perfect for pairing with curries, dals, or yogurt, Methi Bajra Roti is a wholesome, hearty addition to any meal.
Ingredients
- 2 cups bajra flour (pearl millet flour)
- 2 cups fresh methi leaves (fenugreek), chopped
- 1-2 green chilies (adjust to taste)
- ½ inch ginger, peeled
- 3-4 cloves garlic, peeled
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- A pinch of asafetida (hing)
- Salt to taste
- Warm water, as needed
Here's the recipe for Methi Bajra Roti with detailed instructions, including how to roll gluten-free rotis using a Ziploc bag.
Instructions:
- Prepare the Green Chili Mixture:
- In a mortar and pestle, crush the green chilies, ginger, and garlic into a coarse paste. Set it aside.
- Sauté the Ingredients:
- Heat 1 tablespoon of ghee in a pan over medium heat.
- Add 1 teaspoon cumin seeds to the hot ghee and let them splutter.
- Add a pinch of asafetida (hing) and the crushed green chili-ginger-garlic mixture to the pan.
- Sauté this mixture for about 30 seconds until the flavors are well combined.
- Cook Methi Leaves:
- Add the chopped methi leaves to the pan along with salt to taste.
- Sauté the methi leaves for 2-3 minutes, or until they wilt and soften. Remove the pan from the heat and allow the mixture to cool slightly.
- Make the Dough:
- In a large mixing bowl, add the 2 cups of bajra flour.
- Add the sautéed methi mixture into the flour and mix well.
- Slowly add lukewarm water, a little at a time, kneading the dough until it is soft and smooth. The dough should be slightly sticky but manageable.
- Divide the dough into 6 equal portions. Make dough ball and cover with a damp towel to prevent dough from drying.
- Prepare for Rolling (Using a Ziploc Bag):
- Cut a Ziploc bag along the sides to create a flat sheet. You will use this as a surface to roll out the dough.
- Place one ball of dough in the center of the Ziploc bag.
- Close the bag and gently flatten the dough ball using a rolling pin and your fingers to form a round shape.
- The Ziploc bag will prevent the dough from sticking to the surface or the rolling pin. Sprinkle some water if required while rolling.
- Cook the Roti:
- Heat a tawa (griddle) over medium heat.
- Once hot, carefully peel the rolled-out roti from the Ziploc bag and place it onto the tawa. Apply some water on the roti (facing upwards).
- Cook for 1-2 minutes until small bubbles begin to form on the surface. Flip the roti and cook the other side for 1-2 minutes.
- Press gently with a cloth or spatula to help the roti puff up and cook evenly on both sides. If desired, you can brush the cooked roti with a little ghee or butter for added flavor.
- Serve:
Enjoy your Methi Bajra Roti – a flavorful, nutritious, and gluten-free flatbread that pairs perfectly with your favorite dishes!
Tips
Here are some quick tips for making perfect Methi Bajra Roti:
- Knead the dough well: Add warm water gradually and knead the dough until soft and smooth.
- Use a Ziploc bag: For easier rolling, place the dough between a cut-open Ziploc bag to prevent sticking.
- Cook on medium heat: Ensure the tawa or griddle is hot before cooking the roti, and flip it after couple of minutes.
- Press gently: Use a cloth or spatula to press the roti lightly, helping it puff up.
- Storage: Keep leftover rotis in a clean kitchen towel to retain their softness.
Common Questions
Here are a few common questions about making Methi Bajra Roti:
While bajra flour gives this roti its unique flavor and texture, you can substitute it with other gluten-free flours like jowar or rice flour. However, the taste and texture may differ.
Bajra flour is gluten-free and can be a bit crumbly. Ensure you knead the dough well, adding enough water to make it soft and smooth. Using a Ziploc bag while rolling helps prevent it from cracking.
To make the roti softer, knead the dough thoroughly, ensure it's slightly sticky but manageable, and cook the roti on medium heat. You can also brush the cooked roti with a little ghee or butter to keep it soft.
You may also like these gluten free Indian millets breads:
- Sindhi Jowar Jo Dodo (Sorghum Flour Flatbread)
- Jowar Bhakri
Methi Bajra Roti
Ingredients
- 2 cups bajra flour (pearl millet flour)
- 2 cups fresh methi leaves (fenugreek), chopped
- 1-2 green chilies, adjust to taste
- ½ inch ginger, peeled
- 3-4 cloves garlic, peeled
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- pinch of asafetida (hing)
- Salt to taste
- Warm water as needed
Instructions
Prepare the Green Chili Mixture:
- In a mortar and pestle, crush the green chilies, ginger, and garlic into a coarse paste. Set it aside.
Sauté the Ingredients:
- Heat 1 tablespoon of ghee in a pan over medium heat.
- Add 1 teaspoon cumin seeds to the hot ghee and let them splutter.
- Add a pinch of asafetida (hing) and the crushed green chili-ginger-garlic mixture to the pan.
- Sauté this mixture for about 30 seconds until the flavors are well combined.
Cook Methi Leaves:
- Add the chopped methi leaves to the pan along with salt to taste.
- Sauté the methi leaves for 2-3 minutes, or until they wilt and soften. Remove the pan from the heat and allow the mixture to cool slightly.
Make the Dough:
- In a large mixing bowl, add the 2 cups of bajra flour.
- Add the sautéed methi mixture into the flour and mix well.
- Slowly add lukewarm water, a little at a time, kneading the dough until it is soft and smooth. The dough should be slightly sticky but manageable.
- Divide the dough into 6 equal portions. Make dough ball and cover with a damp towel to prevent dough from drying.
Prepare for Rolling (Using a Ziploc Bag):
- Cut a Ziploc bag along the sides to create a flat sheet. You will use this as a surface to roll out the dough.
- Place one ball of dough in the center of the Ziploc bag.
- Close the bag and gently flatten the dough ball using a rolling pin and your fingers to form a round shape.
- The Ziploc bag will prevent the dough from sticking to the surface or the rolling pin. Sprinkle some water if required while rolling.
Cook the Roti:
- Heat a tawa (griddle) or non-stick pan over medium heat.
- Once hot, carefully peel the rolled-out roti from the Ziploc bag and place it onto the tawa. Apply some water on the roti (facing upwards).
- Cook for 1-2 minutes until small bubbles begin to form on the surface. Flip the roti and cook the other side for 1-2 minutes.
- Press gently with a cloth or spatula to help the roti puff up and cook evenly on both sides. If desired, you can brush the cooked roti with a little ghee or butter for added flavor.
Notes
- Knead the dough well: Add warm water gradually and knead the dough until soft and smooth.
- Use a Ziploc bag: For easier rolling, place the dough between a cut-open Ziploc bag to prevent sticking.
- Cook on medium heat: Ensure the tawa or griddle is hot before cooking the roti, and flip it after couple of minutes.
- Press gently: Use a cloth or spatula to press the roti lightly, helping it puff up.
- Storage: Keep leftover rotis in a clean kitchen towel to retain their softness.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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