Methi (feenugreek leaves) chapattis are a common type of bread in most North Indian households, but they are not quite familiar with many South Indians.
Though, I belong to the later category, these chapattis are common at my place. I love trying out different variations with chapattis and parathas and this one is one of my favourites, my other big favourite is the aloo paratha (bread stuffed with spiced potatoes).
Initially I used to make methi chapattis with kasuri methi, but chapattis made with fresh methi leaves are never a comparison.
These chapattis are finger licking good with some raita and pickle, but you can combine them with, aloo gobi, dal thadka or any curry of choice.
This green leafy vegetable is a huge source of Iron and vitamin K and so it is definitely a good idea to include them in your diet :)
Whole wheat flour/Atta - 2 cups
Methi leaves chopped - 1 cup
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafetida - a pinch
Amchur/ dry mango powder - 1/8 tsp
Salt - to taste
Water as per need
Ghee/oil to drizzle on the chapattis
Tip in all the ingredients except water and oil/ghee. Pour water little by little and knead this into a soft,pliable dough.
You may add extra flour if you feel the dough is too soft or sticky.
Keep this aside for 15 min to half an hour.
Divide the dough into equal - sized balls and then roll them out into thin chapattis using a rolling pin.
Heat pan and cook the chapattis on both sides till light brown bubbles form,drizzle some ghee/oil if needed, stack up and serve hot with any preferred accompaniments.