Name: Methi Chapathy (fenugreek Leaves Flat Bread) Recipe
Total time: 25 min
Yield: 8
Cuisine: Maharashtrian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Copper

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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.

How to make Methi Chapathy (fenugreek Leaves Flat Bread) Recipe

Inish Issac

Crawler

Maharashtrian

<p>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.</p>

Whole Wheat Flour

Gram flour

fenugreek leave, finely chopped

big Potato, boiled

medium onion

Green chillies, finely chopped / crushed

Yogurt

Asafetida powder

turmeric powder

cumin seeds

Sesame Seeds

chilly powder

coriander powder

Vegetable Oil

ghee / vegetable oil for roasting the chapathy

Salt

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.  

step 1

 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. 

step 2

Boil the potato and mash it well,  without any lumps

step 3

In a deep vessel mix wheat flour,  gram flour,  turmeric powder,  chilly powder,  coriander powder,  sesame seeds,  mashed potato,  sauted leaves and yogurt.  

step 4

Better Butter