Soya Wheat Flour Methi Roti
Soya Wheat Methi Roti is a wholesome, high-protein flatbread loaded with the goodness of fenugreek leaves. It’s an ideal recipe for weight management, diabetes, and overall health. The roti is made without oil, ensuring it is low in fat but high in fiber, protein, and essential nutrients. Served with low-fat curd or dal, it makes a balanced and nourishing meal.
Nutrition Facts
Per serving
Energy
107 kcal
Protein
8 g
Carbs
10 g
Fat
4 g
Fiber
3 g
Ingredients
Wheat flour, atta
4 tsp (20g)
Soya flour
0.25 cup (80g)
Fenugreek leaves (Methi)
0.25 cup, chopped (50g)
Warm Water
0.25 small cup (70g)
Instructions
Cooking Steps
In a mixing bowl, combine soya flour, whole wheat atta, chopped methi leaves.
Gradually add warm water and knead into a soft, pliable dough.
Cover the dough with a damp cloth and let it rest for 5–10 minutes.
Divide the dough into equal portions and roll each portion into a thin roti using a rolling pin. Use a dusting of flour if the dough sticks.
Heat a tawa (griddle) over medium heat. Cook each roti, flipping occasionally, until both sides develop light brown spots.
Serve hot.