Methi Roti is a healthy Indian flat bread. Fenugreek leaves are very commonly used all across India. I am not a great fan of these leaves as they are bitter. My recent trip to India gave me this idea. My father had bought a bunch of these leaves. Then I thought of adding it to the roti dough. Generally the leaves are chopped and added to the dough. I didn't want to waste the stems. Hence cooked for few minutes and then made a paste out of it. This way I could use every bit of it and it also gave a good color and flavor to the dough. Do try this way and get the goodness of it :-)
Clean the fenugreek leaves. Discard only the roots.
Then wash it thoroughly and give a rough chop (including the stems).
Now transfer them in a hot pan.
Wait until they wilt down (1-2 minutes). Then turn off the heat. Allow it to cool.
Once it cools down grind it to get a smooth paste (I added a small amount of water).
Now take a bowl add flour, salt, roasted cumin powder, oil and fenugreek leaves paste.
Now make a soft non-sticky dough (add water, if required). Apply few drops of oil on the surface of the dough and let the dough rest for 15-20 minutes, covered.
Divide the dough into 5-6 equal parts and make smooth balls.
Now dip one of the dough ball in flour and start rolling it into a circle, not too thick/ thin.
Now fry this on a pan or griddle on both sides, until golden brown spots are got. Spread few drops of oil on chapathi, while frying. Transfer it on a plate.
Methi roti is ready!!
Serve it hot with any curry of your choice. Above measurement makes 5-6 rotis.