From the below measurement you can make 10-12 small chapathis.
Methi is extreme source to heal and cool your body.
Ingredients:
Methi ke pathe/Vendhaya Keerai/Fenugreek leaves - 1cup
Atta/Wheat flour/Godumai mav - 2 cups
Turmeric powder - 1/2tsp
Clarified butter - 1/4cup
Salt to taste
Til oil - 1tbs
Jeera powder - 1/2tsp
Amchoor - 1/4tsp
Water - 2 1/2cups
Method/Vidhiee:
1. First step is to chop of the roots and clean the leaves and chop them well.
2. You need not chop them so finely it can be coarse.
3. In a small pan add til oil. When it heats up add the methi, jeera powder,turmeric powder,amchoor powder and 1/4tsp salt from the whole measure of salt that you have kept.
4. Saute them for 1min and transfer on to a bowl and cool them.
5. Now add the atta above the mixture add the remaining salt and mix them well.
6. Add few drops of ghee and mix well.
7. Now add the water and make them into a soft dough. Remember that methi also contains water. If the dough is turning bit soggy dont pour more water. Keep adding water enought to make dough tight and soft
8. Keep them for 10mins. Add few more drops of ghee and cover them.
9. Make small balls of the size you can roll on flat.
10. Now heat a tawa and minimize heat.
11. Now flatten each dough into a chappathi and put on to the tawa.
12. Wait till one side gets cooked and turns light brown.
13. Turn it and add ghee drops.
14. Once ghee is added do not keep it for long time.
Serve hot with Peas sabzi !!
Methi is extreme source to heal and cool your body.
Ingredients:
Methi ke pathe/Vendhaya Keerai/Fenugreek leaves - 1cup
Atta/Wheat flour/Godumai mav - 2 cups
Turmeric powder - 1/2tsp
Clarified butter - 1/4cup
Salt to taste
Til oil - 1tbs
Jeera powder - 1/2tsp
Amchoor - 1/4tsp
Water - 2 1/2cups
1. First step is to chop of the roots and clean the leaves and chop them well.
2. You need not chop them so finely it can be coarse.
4. Saute them for 1min and transfer on to a bowl and cool them.
5. Now add the atta above the mixture add the remaining salt and mix them well.
6. Add few drops of ghee and mix well.
7. Now add the water and make them into a soft dough. Remember that methi also contains water. If the dough is turning bit soggy dont pour more water. Keep adding water enought to make dough tight and soft
8. Keep them for 10mins. Add few more drops of ghee and cover them.
9. Make small balls of the size you can roll on flat.
10. Now heat a tawa and minimize heat.
11. Now flatten each dough into a chappathi and put on to the tawa.
12. Wait till one side gets cooked and turns light brown.
13. Turn it and add ghee drops.
14. Once ghee is added do not keep it for long time.
