Soak the fenugreek leaves for 1 hour. Drain and wash well under a sieve. Blend the leaves with a little water in a blender. Knead flour and the blended leaves, and all the other ingredients into dough. Roll into small chappatis and fry with a little oil. Serve hot with a little butter on top along with raita and pickle.
NOTE:
Either the fresh or dry fenugreek leaves can be used.
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