Methi Ni Bhakri Recipes

METHI NI BHAKRI

Methi ni Bhakri image

I like methi and this is another one of my favourites! In Gujrat, India, bhakri roti is served for dinner with any vegetable dish, milk and also with chutney during winter.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups millet flour or 2 cups wheat flour
6 tablespoons fenugreek leaves, cleaned and chopped
4 tablespoons ghee
2 teaspoons green chilies, chopped finely
1 teaspoon sugar
1/2 teaspoon turmeric powder
1 teaspoon salt
water (for kneading)
ghee (for frying)

Steps:

Sift bajra or wheat flour and salt in a basin.
Rub in 2 tbsps ghee.
Mix all the ingredients.
Knead to a soft dough with water.
Divide the dough into 10 parts and roll out each into a circle of 3" diameter.
Place 2-3 bhakris at a time on a hot griddle.
Spoon little ghee around them.
Turn and cook the other side till both sides are brown and crisp.
It can be cooked without ghee also.

Nutrition Facts : Calories 214.1, Fat 9.3, SaturatedFat 5.4, Cholesterol 21.9, Sodium 389.9, Carbohydrate 29.9, Fiber 4.9, Sugar 0.9, Protein 5.5

METHI BESAN

Methi Besan image

Make and share this Methi Besan recipe from Food.com.

Provided by drsunilk

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup grams flour
50 g onions
3 -4 green chilies
5 g coriander leaves
salt
1 teaspoon asafoetida powder
2 teaspoons turmeric powder
2 teaspoons mustard seeds
4 teaspoons vegetable oil
500 mg fenugreek leaves
10 -12 curry leaves

Steps:

Mix together gram flour, salt and some water for desired consistency. Remove the lumps.
(There is an alternative method for this. First follow the step 2, and add water directly to it. When water starts boiling, add gram flour and stir. Watch out for lump.).
In a deep pan, heat oil. Add mustard seeds, asafoetida and turmeric powder.
Add chopped onions. Give vertical slits to the chilies and add them. Add chopped fenugreek leaves to this mixture.
When onion pieces become transparent, add the paste of gram flour. Now keep stirring to avoid lump formation.
Cover and turn the heat on medium.
Remove the lid and stir after 5 minutes till the consistency is thick to semisolid. Methi besan is ready to serve when the raw smell goes.
Garnish with coriander leaves and serve with plain rice or bhakri.

Nutrition Facts : Calories 184.2, Fat 5.5, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 29.6, Fiber 2, Sugar 2.5, Protein 4.5

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