Methi Paratha/ Methi Roti, a delicious Indian flatbread made from wheat flour and fresh fenugreek leaves. With simple curry and/or raita, it makes a healthy balanced meal.

As summer has started here, i have started to grow fenugreek leaves and often make this paratha at home for our lunch. It's one of our favorites and making them using home grown fenugreek leaves is even special. 

Adding fenugreek leaves gives a great flavor to the paratha. To avoid the bitterness from the fenugreek leaves, always use fresh and young leaves which have very mild bitterness.

Tips for beginners 

• Make sure to wash the methi leaves well and dry it on a paper towel for a few mins before adding it into the flour.
• Roughly chop the fenugreek leaves for even distribution of leaves on the paratha.
• I have used oil for cooking the paratha, but butter and ghee are also great for cooking the paratha.

Now let's check out on how to make the healthy and delicious methi roti.

Methi Paratha | Methi Roti

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 10 
Recipe Category: Roti | Recipe Cuisine: Indian
Methi Paratha, Methi Roti, Indian Flatbread Methi Paratha/ Methi Roti, a delicious Indian flatbread made from the wheat flour and fresh fenugreek leaves.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Wheat flour - 2 cups

Fenugreek leaves / Methi leaves - 1 cup

Red chili powder - 1/2 tsp

Turmeric powder - a pinch

Salt - to taste

Water - as needed

Procedure

Take the wheat flour in a bowl and then add the roughly chopped fenugreek leaves, turmeric powder, red chili powder and salt.

Mix it all together well. Next add the water and make a soft dough.

Rest the dough for 10 mins and then pinch a small amount of dough and roll into a smooth balls. 

Roll each dough balls into thin discs by using rolling pin , if needed use flour for dusting. Heat the dosa tava and cook the roti till both sides have brown spots. It hardly takes 1 to 1 & 1/2 mins on each sides.

That's it, Delicious and healthy Methi Paratha / Roti is ready.  Serve it with your favorite curry

Related:How to make Malai Kofta Curry 

Notes:

• Always cook roti on high flame for a few mins to get the soft texture.
• More time on the tava makes the roti harder.
• For more flavor, you can add 1/2 tsp of garam masala too.
• Adjust the red chili powder as per your preference. The given quantity is for very mild spice.

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Avocado Chapati / Avocado Roti, a delicious, healthy and soft roti made from wheat flour and avocado. Making of this roti is as simple as the regular roti however it's so healthy, super soft and pairs great with any Indian curries or it can be used as wraps.

If you have too many ripened avocado at the same time and bored of eating as it as or as guacamole , then i highly recommend giving a try on these yummy roti.

Related : How to make Avocado Quesadilla with leftover Chapati

Avocados are a great source of healthy fat and eating them makes you feel full for a longer time. Including them regularly  in the diets gives a lot of health benefits according to science. So i have been including avocado in our diets frequently in the forms of salad, smoothies and rotis. 

Before moving on to the recipe, let's check out FAQs.

Does the colour of the avocado roti change after cooking?

No ! So far, i have kept this roti at room temperature for about 6 hours and it doesn't change its color.

Does the dough change its color when you keep it for a longer time? 

Yes ! The dough color starts to change after around 20 mins. So i highly recommend to make this dough when you're ready to make roti. However, after cooking, it won't be in dark brown color.

Can i add any other spices to it ?

Yes, of course. You can add chili powder as per your spice level and some garam masala for the flavor. Or you can squeeze a little bit of sriracha sauce while making dough. 

If you add more spices, then you don't even need side dish, a simple raita /yogurt would be enough

Ok, now let move on to the recipe. 

Avocado Chapati | Soft Avocado Roti

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 12 
Recipe Category: Curry | Recipe Cuisine: Indian
Avocado Chapati, Soft Avocado Roti, Healthy roti Avocado Chapati / Avocado Roti, a delicious, healthy and soft roti made from wheat flour and avocado.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Wheat flour/Atta - 2 cups
Avocado - 1 
Lemon Juice - 1/2 tsp 
Salt - to taste
Water - as needed

Oil - for cooking the roti

Procedure

First, take an avocado , cut into half, remove the pit and scoop out the flesh into a bowl.

Mash the avocado well with masher/fork, add the lemon juice and salt.

Mix it all well together. Then add the wheat flour and mix it with the avocado mixture.

Next add the needed water and make a soft pliable dough. Divide the dough into golf sized ball. 

Roll into thin disc with rolling pin(if needed using flour for dusting while rolling). Heat the pan, grease it with little oil and then add the rolled dough, cook it on both till brown spots appear.

Tada, healthy and soft avocado roti is ready.

Related : How to make Rumali Roti

Notes:

• Dough colour tends to change after a while, so don't rest the dough for more than 15 mins.
• The proportion of wheat flour to avocado is purely up to your preference. You can add more or less of avocado for the given quantity.
• Instead of oil, butter or ghee can also be used for cooking the roti.

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Rumali Roti , a extremely thin flat bread made from the combination of wheat flour and maida(all purpose flour). It's quite common flat bread in Indian sub continent. Rumal means handkerchief in many north indian language, since this roti is so thin to fold like handkerchief, it got the name "Rumali Roti". 

I have seen many videos on how to make rumali roti, the chefs in the videos literally flying the dough in air to stretch it as thin a possible and cook it on outer surface of the wok because of its size. But honestly i have no idea how it will be made in north indian households. 

At home, we can't fly the dough to stretch(at least for me),right?? So had been looking for easy way to make the thinnest roti. If you're making rumali roti at home regularly, let me know your tricks in comments section, would love to hear !!!

I had this idea for a while to layer the dough when rolling and cooking the roti and later separate the layers to make the thinnest roti. Tried it couple of times , after a few flops initially, the roti turned out as thin as handkerchief and you can literally fold as you like, now it's become one of the regular roti at my home. 

Glad that i can do justice for its name "Rumali Roti "!!!. With this simple trick, you can make rumali roti without flying the dough and do all the gimmicks. Trust me, this hack works like a charm every SINGLE time and if you haven't tried making the rumali roti at home, do give a try on this method, i'm sure that you would be glad with the output. 

Now it's been more than a month since ST started working from home and for these days i have also been so active in blogging since i'm cooking 3 times a day continuously and have lot of time to shoot pictures unlike before where i usually finished off my cooking before 7.30 in the morning and hardly had any time to shoot pictures in the week day. 

Other than going for walking in the evening(if weather permits) and grocery shopping once in a week, we hardly go outside of the house in these days. All the grocery stores here take at most precautionary steps to stop the spread of virus. Every week after returned from grocery shopping, can't help but feeling overwhelmed by the hard work from all front line workers. In front of all that hard work, our lockdown inside house seems nothing and it's a privilege actually. 

Last week end, we went to bulk barn store( a store for nuts & baking stuff, usually allow individual to scoop out the needed from the large container) and all the customers were provided with personal shoppers, he/she would scoop things for us. Usually we roam around the shop and pick the things we needed, but this time i regret for not preparing the list, that would be easy for us to let them know what we needed. 

Since we're not used to ask some one to do our work in the grocery shop, it's kind of feel odd, but totally appreciate their efforts and hard work to keep the business going and help the needed. Ok, enough with my grocery shopping experience, let remind ourself that we're living the history now !! With that thought, will check out the recipe for rumali roti.  

Rumali Roti | Roomali Roti

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 3 
Recipe Category: Roti | Recipe Cuisine: Indian
Rumali Roti,Roomali Roti, Roti,Thin Rotti,Home made, How to make rumali roti Rumali Roti , a extremely thin flat bread made from the combination of wheat flour and maida. Rumal means handkerchief in many north indian language, since this roti is so thin to fold like handkerchief, it got the name "Rumali Roti". .

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 1 & 1/2 cup
All purpose flour/Maida - 1/2 cup
Salt - to taste
Oil - 1 tsp + more for cooking
Water - as needed.

Procedure

Take wheat flour, all purpose flour and salt in a bowl, mix it all well together and then add water little by little and make a soft smooth dough.

Next add 1 tsp of oil and  add knead until the dough is soft and pliable. Cover the dough and let it aside for 30 mins.

Take a regular roti size(lemon size) dough and divide into two and make a smooth ball. Do the same of all the dough.

Take a tbsp of oil in a plate, flatten a dough and dip it in the oil on one side and place it on working surface and sprinkle generous amount of flour.

Take an another dough, dip it in flour and place it on the oil dipped dough and start rolling the roti as usual with rolling pin. If needed dust some flour for rolling.

Heat the tava and grease it with oil and add the rolled roti dough and cook it on both sides until golden brown spots appear on both sides.

Remove from the heat, now you can peel the layers easily just like shown in below pic.

That's it, thinnest homemade rumali roti is ready to serve. 

Related : How to make Lachha Paratha

Look how thin it is !!! 

Notes:

• Apply oil and flour generously on the dough, it helps to separate the layers of  the roti easily later.
• At first when you start rolling the stacked dough it seems like they are not stick together and keep sliding from one another, but be consistent and rolling as regular roti, it stick together in a while and will be easy to roll like regular roti
• In this method you no need to put any effort to roll it thin, roll as thick as regular chapathi/roti, the end roti would be half as thickness as the rolled roti.
• This roti can be made with wheat flour alone, but for more elasticity, little amount of maida is used.
  

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Ragi Chapathi | Finger Millet Roti | Ragi Roti

Ragi Chapathi, a delicious and healthy roti made from finger millet flour and wheat flour. If you have followed by blog for a while, you might knew by this time that how much i like ragi and i already have a lot of recipes using ragi/finger millet like idiyappam, dosa, paniyaram, murukku and many more. Do check out the respective link if you're interested.

 Now coming to today's recipe, it's my recent addition to the ragi series. Whenever i'm bored of regular chapathi/ roti using wheat flour, i like to play with other flours in addition to the wheat flour/atta, out of few experiments, this ragi chapathi is my favorite. 
The ratio of wheat flour to ragi flour is purely upto your preference, you can add more or less of any flour, the given quantity is my preference and it gives soft chapathi with wonderful ragi flavor.

If the ragi flour is more in the dough, it's hard to roll the chapathi smoothly and also the chapathi will be little bit on harder side, on the other hand if the wheat flour is more, the color of the chapathi is dull and also it doesn't have much ragi flavor.

As i said earlier before, it's really up to you on what you and your family prefer and adjust accordingly. Now let's check out the recipe.

Ragi Chapathi | Finger Millet Roti

Preparation Time : 15 mins | Cooking Time : 15 mins | Makes : 8-10 
Recipe Category: Roti | Recipe Cuisine: Indian
Ragi Chapathi,Finger Millet Roti,Ragi Roti,Kezhvaragu Chapathi Ragi Chapathi, a delicious and healthy roti made from finger millet flour and wheat flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 1 cup 
Ragi Flour - 1 cup(heaped)
Salt to taste
Water as needed

Procedure

Take the wheat flour,ragi flour  in a bowl, mix it well together.

Next add the required salt, mix it well and then add water little by little and make a smooth,pilable dough.Let it rest for 10-15 mins.

Divide the dough into equal parts and roll them into smooth balls.Dust the working surface with flour and using rolling pin spread the dough into thin sheet.

Heat the tava and grease the tava with oil, place the rolled thin sheet on the tava and cook for 30-40 secs on one side, when you see the bubbles on the top, flip into other side and cook till the brown spots occurs. 

That's it,Delicious & healthy Ragi Chapathi is ready.Serve it with your favorite curry, we had it with spinach dal.

Related:How to make Spinach Roti

Notes:

• The dough should be soft and pilable for soft chapathi. 
• With the same dough, you can make phulka too, refer here to make phulka.
  

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Spinach Chapathi | Palak Roti | Green Roti

Palak Roti/ Spinach Chapathi, a healthy and tasty indian flat bread made from wheat flour and spinach puree. I got inspired from the green tortilla wraps available in the store and started to make this roti/chapathi whenever i had excess of spinach which were about to expiry soon and now it's became one of the regular dish in my kitchen.

This rotis are  so vibrant, appealing and at the same time it's healthy and quick to make. Instead of serving this with curry, you can use this as wraps too. Here today, i have served this with veg kadai curry, but i had tried using them as wraps with panner/veg stuffing, that too tastes delicious and also it makes the best lunch box recipe. 

In the recent instagram post, i have shared this chapathi along with rajma curry  and got few dms about the recipe, so here i'm with the post. If you haven't tried the spinach chapathi/roti before, do give it a try and then just like me, you may also obsessed with this green chapathi/roti :-)

Related : How to make Roomali Roti 

Recently i read a book "The Hidden Lives of Tree" by Peter Wohlleben, in that book, the author(a german forester) explains about the communication between trees, apart from that, there are lot of other interesting facts about trees, most of them are totally new to me.

Speaking of green color, we all knew that green leaves in the tree is due to photosynthesis, in one of the chapter, the author said that all the light spectrum is not used by chlorophyll in the process of photosynthesis (converts into food) and some are wasted and the waste spectrum of light is green and that's what we see in the leaves(that's really new to me, guess that was not taught by text books in school :-)) and he mentioned that scenario like "One man trash is another man treasure". How interesting, it is !!! 

The rejected part of tree only makes the world greener and gives such a treat to our eyes. After reading that, whenever i see green leaves/color, the lines from the book automatically pops in my mind, just like when i started to write this post.

Ok, enough with the stories, but if you get your hands on that book, do read, it's really interesting. Now let's check out the recipe for this "Green" Roti/Chapathi. 

Related : How to make Ragi Roti 

Spinach Chapathi | Palak Roti

Preparation Time : 20 mins | Cooking Time : 15 mins | Makes : 8-10  
Recipe Category: Curry | Recipe Cuisine: Indian
Chapathi, Green Roti, Healthy, Roti, Spinach, Palak Palak Roti/ Spinach Chapathi, a healthy and tasty indian flat bread made from wheat flour and spinach puree.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 2 cups
Spinach - 1 cup(tightly packed)
Green Chili - 1 
Cumin seed - 1/2 tsp
Salt to taste
Water as needed

Procedure

First let's blanch the spinach, bring a pot of water into boil and add the spinach, let it sit for 30- 40 secs.

Next immediately drain the spinach and run it under cold for 2 mins. Put the spinach into the mixer/blender jar along with green chili & cumin seeds, grind into smooth puree.

Take the wheat flour in a bowl, add enough salt, mix it well and then add the spinach puree.

Add little water in the mixie/blender jar, swirl it to remove the sticking puree to the jar and add into the flour and mix it well. If needed add more water and make a smooth,pilable dough.Let it rest for 10-15 mins.

Divide the dough into equal parts and roll them into smooth balls.Dust the working surface with flour and using rolling pin spread the dough into thin sheet.

Heat the tava and grease the tava with oil, place the rolled thin sheet on the tava and cook for 30-40 secs on one side, when you see the bubbles on the top, flip into other side and cook till the brown spots occurs. It may take another 30-40 secs.

Tasty, healthy & vibrant Spinach chapathi/ Palak Roti is ready.Serve it with you favorite curry. We had it with Kadai Vegetables.

Related : How to make Pol Roti/Srilankan Coconut Roti 

Related : How to make Spinach Murukku/ Palak Chakli

Notes:

• I have used baby spinach here, but you can use regular spinach too.
• Don't let the spinach in hot water for longer time, otherwise it loses the vibrant green color.
• The tava should be hot for soft and vibrant chapathi. For each chapathi, it shouldn't take more than 1&1/2 mins to cook.
• Without green chili also, you can make this chapathi.
• Cumin gives nice flavor to the chapathi but that also optional.
• The dough should be soft and pilable for soft chapathi. 
• With the same dough, you can make phulka too, refer here to make phulka.
  

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