Usually eaten with butter, pickles and lashings of yogurt, Methi Roti goes well with curry too. We have used Kasuri Methi, dried leaves of the fenugreek plant. Chopped fresh leaves, if available can be used too!
We love the strong aroma and distinctive flavour of fenugreek, adding seasoning and spices elevates this simple roti to another level. Fenugreek leaves are extremely nutritious, rich in fibre, protein and iron.
TIME: 25 Minutes; Makes 4
TOP TIP: Fenugreek leaves can be replaced by spinach or kale
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by Nilam and Veena
Spain-based Nilam and her Manchester-based sister Veena service Curryholics around the world with their low in fat, free from sugar, gluten, dairy, additives and preservatives spice kits. In this Curry on Cooking Series, the Spice Sisters share easy fusion recipes that can be made with all the spices you’d find in your mum’s masala dabba.
*More info: Curry on Cooking