Fenugreek Leaves Chapati / Vendhaya Keerai Chapati ( Methi leaves)
Prep time
Cook time
Total time
Serves: 2
  • Wheat Flour - 2 cups
  • Gram Flour - 1 tbsp
  • Turmeric - 1 tsp
  • Fresh Methi Leaves - 1 bunch or ( 2 cups)
  • Amchur Powder - 2 tsp
  • Chilli Powder - ½ tsp
  • Salt - ½ tsp
  • Oil - little
  • Ghee - required ( Optional )
  1. Separate Methi leaves from steam, chop them finely and wash it. Mix Chopped Methi, Wheat Flour, Gram Flour, Turmeric, Amchur Powder, Chili Powder, Salt and required water. Knead it to a soft dough, If it's sticky add little more wheat flour while kneading. Add little oil at the end to cover the dough. Stretch the kneaded dough by using the chapathi roller.
  1. Heat a dosa pan and place the chapathi and cook on both the sides. Add ghee on both the sides.
  1. Don't add methi with stem, it would be sticking while stretching the chapathi.
  2. Kasuri Methi or Frozen Methi can also be used.
Recipe by Sashi Recipes at https://www.sashirecipes.com/fenugreek-leaves-chapathivendhayakeerai-chapathi.html