Methi Chapathi | Methi Roti | Vendhaya Keerai Chapathi

This is quite a lazy man's dish. Yeah. This kind of masala mixed chapathis will be really helpful for many of us. I saw the procedure to make Methi Tepla in a television program. The chef also added a point that you can make it simply as a masala mixed chapathi. He said it will also be very tasty. I just wished to give a try. The main reason is that, we could have this chapathi with simply curd. It can be used a breakfast as well as lunch. So I decided to make it and have. Instead of adding raw methi leaves, I sauted them and added. I thought it might increase the taste. I made this a very long back. No only I got time to publish the post. This is a very simple recipe to make. We have the health benefits of vendhaya keerai included in this chapathi. You could call it as Methi Chapathi or Methi Roti. Recently, this is one of my favorite food items. This makes a perfect lunch along with half a cup of curd. I don't think another side dish is needed for it. Reshmi also liked it very much. I reduced the spices in her chapathis.

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Methi Chapathi | Methi Roti | Vendhaya Keerai Chapathi

Prep Time : 40 mins	Cook Time: 20 mins
Yield: 15 chapathis	Svg Size: 2 to 3 chapathis
Average Rating: 5 for 5	Calories per Serving: 160 to 240
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

2 cup wheat flour
2 cups methi leaves
1/4 tsp chilli powder
1/2 tsp curry masala powder
1 tsp ginger garlic paste
1 tsp ghee
2 tsp curd
salt
oil for making chapathis

Quick Procedure

Chop, wash and clean methi leaves. Heat a very little oil in a pan. Add methi leaves and saute them. They will release water and then the water will reduce itself. Collect this sauted leaves.
Take wheat flour in large mixing bowl. Add ginger garlic paste, salt, chilli powder, curry masala powder and ghee. Mix well.
This is time to add the sauted methi leaves and curd. Add little warm water and start making the dough. Kneed it well. You will get a soft chapathi dough. Let it rest for 20 to 30 minutes.
Make small round balls out of it. Press and flatten them.
Heat a pan. Grease it with oil. Place the rotis. Keep the flame medium-high. Cook for few minutes. Apply little oil on the top and flip it to the next side. Lower the flame to medium-low. Cook the roti till it gets cooked properly. Transfer it to a plate and cover it with a cloth, This prevents from the rotis becoming dry. Rotis will remain soft for a long time.

Stepwise Pictures

Chop, wash and clean methi leaves. Heat a very little oil in a pan. Add methi leaves and saute them. They will release water and then the water will reduce itself. Collect this sauted leaves.

Take wheat flour in large mixing bowl. Add ginger garlic paste, salt, chilli powder, curry masala powder and ghee.

Mix well. This is time to add the sauted methi leaves and curd.

Add little warm water and start making the dough. Kneed it well. You will get a soft chapathi dough. Let it rest for 20 to 30 minutes.

Make small round balls out of it. Press and flatten them.

Heat a pan. Grease it with oil. Place the rotis. Keep the flame medium-high. Cook for few minutes. Apply little oil on the top and flip it to the next side. Lower the flame to medium-low. Cook the roti till it gets cooked properly. Transfer it to a plate and cover it with a cloth, This prevents from the rotis becoming dry. Rotis will remain soft for a long time.