Methi-Turmeric Roti (No Oil)

Dravya · What goes in

• Whole wheat flour1.5 cups

  Or use millet flour for stronger Kapha action

• Fresh fenugreek leaves1.5 cups

  Methikā — bitter, Kapha-reducing

• Turmeric powder1/2 tsp

  Haridrā — channel-clearing

• Carom seeds (Ajwain)1/2 tsp

  Yavānī — supreme digestive

• Red chilli powder1/4 tsp
• Rock salt1/2 tsp
• Warm waterAs needed

  For kneading — no oil or ghee in dough

Vidhi · Method

1. 1

   Wash fenugreek leaves thoroughly. Chop finely and squeeze out excess moisture.

2. 2

   In a large bowl, combine flour, chopped methi, turmeric, ajwain, chilli powder, and salt.

3. 3

   Gradually add warm water and knead into a firm, smooth dough. No oil is added intentionally.

4. 4

   Rest the dough covered for 10 minutes.

5. 5

   Divide into 6 equal portions. Roll each into a thin roti (about 7 inches diameter).

6. 6

   Heat a tawa (flat griddle) until very hot. Cook roti without any oil — dry roast.

7. 7

   Cook each side for 1–2 minutes until golden brown spots appear. Press edges with a cloth to puff.

8. 8

   Serve immediately. These are intentionally dry, light rotis — the opposite of paratha.

9. 9

   Can be served with a thin dal or vegetable soup — avoid heavy gravies for Kapha.