Whenever I can find fresh fenugreek leaves at the Asian supermarket, this is my go-to recipe and I wanted to share it with you!
Ingredients
ghee/oil of choice
200g atta flour
100g bajra flour (pearl millet)
½ tsp chilli powder
½ tsp salt
½ tsp ground cumin
1 tsp ajwain seeds, crushed
50g fresh fenugreek leaves, washed and roughly chopped
180ml water
1 small red onion
1 handful of fresh coriander
1” fresh ginger
1 green chilli
1 tsp roasted and ground cumin
1 tsp garam masala
1 tsp ground coriander
Method
– Add the atta flour, bajra flour, salt, chilli powder, ground cumin, and fresh fenugreek leaves to a mixing bowl. Mix well.
– Add 1 tbsp oil and slowly add 180ml of water while continuously mixing by hand. The dough should not be wet, but should pick up all of the flour.
– Add a drizzle of oil, cover and let it rest for 15 minutes.
– Split your dough into 8 equal pieces, roll by hand into 1” thick rounds and bathe your rounds into a flour bath.
– With a rolling pin, roll the rounds into thin discs, add a drizzle of oil and then roll them back up. Bathe the round in the flour bath and then roll out into a ¼” thick discs. Repeat the process with the rest of the dough.
– Place one-at-a-time into a hot pan and allow to cook for roughly 2 minutes a side or until the faces have begun to lightly brown.
– Once browned, lightly cover each side in ghee or oil of choice while in the pan for the last few seconds of cooking.
Serve while still warm with a generous dollop of butter, chutney, yogurt or mango pickle.