Ingredients with Measurements:
- 2 cups of rice flour
- 2 tablespoons of methi (fenugreek) leaves, chopped
- 2 tablespoons of oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of salt
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/4 cup of water
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a bowl, mix together the rice flour, methi leaves, oil, cumin seeds, salt, turmeric powder, and red chili powder.
2. Add the water and mix until the dough is soft and pliable.
3. Divide the dough into 8 equal portions.
4. Take one portion and roll it out into a thin circle.
5. Heat a frying pan over medium heat.
6. Place the rolled out dough onto the pan and cook until both sides are golden brown.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 150
Fat: 5g
Carbohydrates: 24g
Protein: 2g
Substitutions for Ingredients:
- Rice flour can be substituted with wheat flour.
- Methi leaves can be substituted with spinach leaves.
- Oil can be substituted with butter or ghee.
Variations:
- Add grated coconut to the dough for an extra flavor.
- Add chopped onions and green chilies to the dough for an extra kick.
Tips and Tricks:
- Make sure the dough is soft and pliable before rolling it out.
- Roll the dough out as thin as possible for a crispier roti.
Storage Instructions:
Methi Akki Roti can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Methi Akki Roti can be reheated in a pan over medium heat for a few minutes.
Presentation Ideas:
Methi Akki Roti can be served with a dollop of ghee and a side of yogurt.
Garnishes:
Methi Akki Roti can be garnished with chopped cilantro and a sprinkle of chaat masala.
Pairings:
Methi Akki Roti pairs well with curries and dals.
Suggested Side Dishes:
Methi Akki Roti can be served with a side of raita, pickles, and chutney.
Troubleshooting Advice:
- If the dough is too dry, add a little more water and knead until the desired consistency is achieved.
- If the roti is not cooked through, cook it for a few more minutes until it is done.
Food Safety Advice:
- Make sure to use clean utensils and surfaces when preparing the dough.
- Cook the roti thoroughly to ensure food safety.
Food History:
Methi Akki Roti is a traditional Indian flatbread made with rice flour and methi leaves. It is believed to have originated in the southern states of India.
Flavor Profiles:
Methi Akki Roti has a nutty flavor from the rice flour and a slight bitterness from the methi leaves.
Serving Suggestions:
Methi Akki Roti can be served as a snack or as a side dish with a meal.
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Region: Indian