One of the wonderful ingredients Indian cuisine has to offer is methi, fenugreek. The leaves are very nutritious, ofcourse it is no surprise considering it falls under the leafy green vegetable category. It is a good source of fibre and also said to be rich in vitamin C. It is usually said to be bitter although I have never really found to be bitter enough to stay away from it. It is extremely aromatic and even in the dried form it adds a lot of flavour and aroma. It is important that the food is aromatic because the aroma triggers the secretion of digestive juices (yep, that would explain the drooling when sniffing aromatic and ofcourse very well presented food) which are important for effective digestion of food which eventually results in making nutrition available for absorption. This chapatti was extremely delicious and I really wish I had unlimited access to these leaves so I could make this chapatti more often. You do not need a side dish for this as it has a good load of flavours so would be ideal if you are running out of time or energy.
1 ½ cups whole wheat flour (atta)
½ bunch methi leaves (about couple of handful)
Salt to taste
2 green chillies, finely chopped
1 teaspoon cumin seeds, toasted
Cooking oil
Ghee
Mix all ingredients except oil and ghee. Add enough water (about 1 cup of hot water should be enough) to make a soft chapatti dough. Rest the dough for atleast 10 minutes
Divide into equal portions and make balls
Using some flour to dust roll the balls into chapattis
Cook on a hot tava (once bubbles appear on bottom side, flip, then press, once it bubbles again flip and press) and dab some ghee on both sides
Serve with yogurt and or pickle!
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