It’s always great to grab a bunch of fresh fenugreek when I see it at the markets – it’s not there often so I know that when it is, it’s always going into the basket. The aroma IS curry – mellow, but fragrant all in one. This use, lifts ordinary roti bread into a new league – the bread not only looks impressive it delivers all the delicious Indian flavours I love – fragrance with a little hit of spice from the chillies. Really simple, really impressive!
For the roti:
350g plain flour
100g fresh fenugreek leaves (chopped)
1 tablespoon fresh coriander leaves (chopped)
2 hot green chillies (finely chopped)
1 teaspoon salt
Oil or ghee for frying
Combine all the roti ingredients together in a large bowl then add a little water at a time, combining with your hands to form a dough.
Knead on a floured surface for a couple of minutes then roll into a large ball and cover with a clean tea-towel. Leave to rest for 30 minutes.
Divide the dough into 10 equal portions then roll each on a well floured surface into thin discs (about 2mm thick).
Heat a frying pan till hot, then brush a litte oil or ghee on the surface. Place a roti in the pan and cook for 1 minute. As it’s cooking, brush a little more oil or ghee on the surface then turn and cook for a further minute on the other side – you should have little charred circles all over the surface.
Repeat this process with the remaining breads – stacking and covering as you go.
Best served with thicker curries and vegetable sides but will accompany most dishes perfectly well.