Methi-millet rotla
Millet flour flatbreads with fenugreek, sesame and spices
Rotlas are hearty Gujarati flatbreads made with millet (bajra) flour. These are packed with fresh fenugreek and coriander, sesame seeds, ajwain and chilli, bound with yogurt and shallow fried. Serve with green chutney and fresh yogurt.
- Total time
- 230 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For cooking
Method
0/5 doneStep 1: Combine 9 oz millet flour (bajra), 1 ¾ oz whole wheat flour, 2 tbsp semolina, 1 cup fresh fenugreek leaves, 1 cup fresh coriander, 2 tbsp ginger and garlic paste, 3 tbsp green chilli paste, ½ tsp ground black pepper, 4 tbsp sesame seeds, 2 tbsp jaggery, ¼ tsp ground turmeric, 1 tsp ajwain (carom seeds), 1 ½ tsp salt and 4 tbsp oil with ½ cup plain yogurt and knead into a soft dough. Add more yogurt if needed.
Step 2: Cover and leave aside for 3 hours.
180 minStep 3: Make 10 equal balls. Roll each out between sheets of cellophane or baking paper to 6 mm thick and 13 cm across.
Step 4: Shallow fry on a medium heat with a little 4 tbsp oil, for shallow frying until cooked and golden on both sides.
3 minStep 5: Serve with green chutney and fresh yogurt.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 6 g
- Carbs
- 27 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does methi-millet rotla take?
- About 230 minutes in total: 200 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of ginger and garlic paste?
- 1 crushed garlic clove per ½ tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.