Methi Rotis (indian Bread Infused With Fenugreek Leaves)
Methi rotis are usually prepared with methi alone but I like rotis kneaded with leaves to look greenish. Now grinding or pureeing methi could make the rotis taste bitter. So I add a little bit of pureed spinach to keep my rotis green but they have fresh fenugreek leaves kneaded into them to give them more methi flavour than palak or the Indian spinach as it is known fondly. Inspired by the thepla recipe I add a little oil and spices too but I omit the curd and gram flour and don't baste these breads with oil. They are cooked over fire like phulka (typical Indian flat bread). This does burn the fenugreek leaves here and there but unless I do this I don't find the leaves cooked and if you avoid cooking with oil this is a better method.