Methi Makai ki Roti

Chop and wash the fresh fenugreek or methi and drain the excess water.

Add Maize flour/Makki atta/makai ka atta, fresh chopped methi, and salt in a mixing bowl and mix them well.

Add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it forms a dough and it cleans the sides of the bowl.

If the dough becomes sticky, add more flour or if the dough is dry, add some water.

Knead the dough for a few minutes until the dough becomes firm and smooth, with just the right rolling consistency.

Knead the dough with wet hands and make a ball.

Prepare round rotis by patting the batter on a board with your hands or you can also roll by keeping the batter in between 2 sheets of polythene.

Flatten the dough with your palm and then roll it into a disc using the rolling pin.

Pick the methi makki roti, pat it between your hands to shake off the excess flour, and place it on the hot tawa.

Cook for about 30 seconds until little bubbles start appearing, then turn the methi makai roti over to the other side and cook for a few seconds.

You will see brown spots on the makai methi roti.

Further, cook both sides partially as we will be cooking directly on the flame.

Place the makki methi roti on the flame directly, and cook it.

Apply some ghee to the roti.

Serve this hot and yummy methi makki roti or methi makai chapati with any Sabzi Recipes, Methi Chutney, and Rai ka Achar.