METHI CHAPATHY (Fenugreek leaves flat bread)

At whole meal breakfast filled with carbs, proteins, vitamins and fat.   Including potatoes and onion will keep the chapathy soft, crunchy and not chewy when it is cold.

Ingredients

• 1 cup               Whole wheat flour
• 1/2 cup            Gram flour
• 2 cup               Fenugreek leave, finely chopped
• 1 big                Potato, boiled
• 1 medium        Onion,             
• 2nos.               Green chillies, finely chopped / crushed
• 1/2 cup            Yogurt
• 1/4 tsp              Asafetida powder
• 1/4 tsp              Turmeric powder
• 1 tsp                 Cumin seeds
• 1 tbsp               Sesame seeds
• 1 tbsp               Chilly powder
• ½ tbsp              Coriander powder
• 2 tbsp               Vegetable oil  
• Ghee / vegetable oil for roasting the chapathy
• Salt as required

Making

Soak the Methi leaves with salt in water for some time.  Drain the leaves and pat dry in kitchen towel or tissue paper.  Chop the leaves randomly.  In a pan heat 1 tsp of oil, add cumin seeds and asafetida.  Add finely chopped onion, crushed green chilly and saute until the onions become transparent.  Add in the chopped leave and saute for less than a minute.  Keep it aside to cool down.

Boil the potato and mash it well, without any lumps.

In a deep vessel mix wheat flour, gram flour, turmeric powder, chilly powder, coriander powder, sesame seeds, mashed potato, sauteed leaves and yogurt.  Knead to a tight and firm dough.  Moisture from the potato, methi leaves and thick yogurt is enough to knead. Add a tbsp of oil and knead well.  Cover the dough and let it rest for 15 to 20 minutes.  Again knead the dough to smooth.  Divide the dough into 8 rolls.  Dust all the rolls in the wheat flour.  Start rolling out.  If you feel that the dough is sticking on the rolling pin, dust in more wheat flour.  Or take an A3 size plastic sheet, apply ghee or oil with your finger tips and place the dough on the side of the sheet.  Fold the remaining plastic sheet on top of the dough.  Therefore the dough will be in between the plastic sheet.  This will help to smoothly roll out the Chapathy.

Heat a pan and place Chapathy on a medium flame. After few seconds, flip over the Chapathy and add ghee / butter.  Again flip over the Chapathy and add ghee / butter on the other side.  Soft buttery Chapathy are ready to be served with a dollop of butter and mildly spiced yogurt or pickle.

Spiced Yogurt 

½ cup thick yogurt mixed with salt and dress it with red chilly powder and roasted cumin powder.

Don't forget to SUBSCRIBE this Blog and like us on www.facebook.com/inishkitchen if you have liked this recipe and wish to receive more updates on the upcoming posts.