Methi ki missi roti
Serves 4
| Ingredients | |
|---|---|
| 1/2 kg wheat flour, sieved | 3 tbsps curds, well beaten |
| 4 tbsps gram flour, sieved | Ghee |
| 1 cup methi leaves, chopped | Salt to taste |
| 2 spring onions, chopped finely | |
Method
- Knead all the ingredients well adding as little water as possible to form stiff but smooth dough. Knead it for a while. Form small balls of the dough the size of a lemon.
- Roll thin into flat round discs of six inches diameter. Roast on a girdle or tavaa or frying pan on both sides. Then apply ghee. Repeat for all the balls. Serve hot with pickle.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 577 | Carotene (μg) | 288.7 |
| Protein (g) | 19.34 | Vitamin C (mg) | 13.38 |
| Carbohydrate (g) | 100.64 | Mg (mg) | 200.25 |
| Fat (g) | 10.75 | Na (mg) | 53.78 |
| Fibre (g) | 2 | K (mg) | 480.5 |
| Minerals (g) | 2.76 | Mn (mg) | 3.08 |
| Calcium (mg) | 172.6 | Zn (mg) | 3.72 |
| Phosphorus (mg) | 456.38 | Cr (mg) | 0.02 |
| Iron (mg) | 8.01 | ||