Maithi wali Roti is a variation of roti which is the basic part of food in Pakistan. It is made of whole wheat flour kneaded with the ground maithi. This roti has medicinal value as well and is very good for diabetic people.

This roti can be eaten with all any kind of curry, chatney, or pickle. It is easy to make and eat. Sometime, especially in villages roti is cooked in earthen oven (tandoor). But in the cities it is generally made by using a griddle (tawa).

The recipe we are sharing here will be enough for 16 rotis.

Ingredients for Maithi wali Roti

Maithi (green fenugreek) ½ Kg

Whole wheat flour 1 kg

Salt 1 ½ teaspoon

Red chili powder 1 teaspoon

Green chills 5

Onions 1 large

Water as needed (different flours need different amount of water)

Dry flour ¼ kg for rolling out the rotis

Preparation of Maithi wali Roti

  1. Clean and chop maithi finelly;
  2. Put it in a grinder and add 1 cup of water and grind it well;
  3. Chop the onions and green chilis finelly;

Preparing the flour

  1. Sift the flour and salt together;
  2. Put the flour in a wide mouthed utensil;
  3. Make a hole in the middle of wheat flour;
  4. Pour ground maithi in the hole and mix it with flour;
  5. Add chopped onions and green chilis and red chilli powder;
  6. Use plain water for kneading the flour;
  7. Keep mixing until all the dry flour is wet but be careful in adding water as the flour may become too sticky;
  8. When the floor is wet , knead it thoroughly with both hands until it is not too sticky and neither very hard;
  9. When the dough is ready cover it with a lid and let it rest for ten minutes;
  10. After 10 minutes the dough is ready for making rotis;

Making and cooking rotis

  1. Divide the dough into 16 equal balls;
  2. You will need a smooth surface to roll out the rotis, it can be a marble slab or traditional roti block will do;
  3. Sprinkle a little bit of dry flour on the surface and start rolling out;
  4. Heat up your cooking griddle, or a cast-iron skillet with a diameter of at least 8-9 inches (twa),
  5. When the roti is rolled out it should be thin and smooth;
  6. Put it on the griddle and cook on medium heat, the high heat may burn the rotis;
  7. When the roti is dry from one side flip it and when some brown flowers occur on one side turn it over again;
  8. Now use a cloth to press and roll it on tawa;
  9. Flip and see if the brown spots have appeared the roti is ready;
  10. Make the other rotis like this and serve with any curry, or chatney etc.
  11. Note: You can keep the kneaded flour in fridge for two to three days and can use it when you want.