[font=Arial, Helvetica, sans-serif]Methi ki Missi Roti[/font] [font=Arial, Helvetica, sans-serif][/font] [font=Arial, Helvetica, sans-serif]Fenugreek leaf rotis[/font] [font=Arial, Helvetica, sans-serif]Serves: 4 Cooking time: 1 hour [/font] [font=Arial, Helvetica, sans-serif]½ kg wheat flour, sieved[/font] [font=Arial, Helvetica, sans-serif]4 tbsp. gram flour, sieved[/font] [font=Arial, Helvetica, sans-serif]1 cup methi leaves, chopped[/font] [font=Arial, Helvetica, sans-serif]2 spring onions, chopped finely[/font] [font=Arial, Helvetica, sans-serif]3 tbsp. curds, well beaten[/font] [font=Arial, Helvetica, sans-serif]Ghee[/font] [font=Arial, Helvetica, sans-serif]Salt to taste[/font] [font=Arial, Helvetica, sans-serif]Mix wheat flour with gram flour, salt, curds, 1 tbsp ghee, onions and methi leaves. Mix well. Add enough water to make a stiff dough. Reserve for 30 minutes.[/font] [font=Arial, Helvetica, sans-serif]Make into lemon-sized balls. Roll each into a 12 cms disc. Cook on a hot greased griddle till browned on both sides.[/font] [font=Arial, Helvetica, sans-serif]Serve hot, dotted with butter.[/font]