Methi and moong stuffed roti

Fibre-rich moong sprouts and fenugreek are the twin pillars of these diabetic-friendly rotis, served with low fat curds.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 6 rotis

Ingredients

	6 whole wheat chapattis
	For the stuffing
	¾ cup sprouted whole moong (whole green gram)
	¾ cup finely chopped small fenugreek (methi) leaves
	1 teaspoon finely chopped green chillies
	1½ teaspoons amchur (dry mango powder)
	¼ cup finely chopped coriander
	A pinch turmeric powder (haldi)
	Salt to taste
	Other ingredients
	Whole wheat flour (gehun ka atta) for rolling
	2 teaspoons oil for cooking

For the stuffing

1.	Boil the moong sprouts in very little water and a pinch of turmeric powder. Do not overcook. Drain and set aside.
2.	Combine all the ingredients in a bowl and mix well.
3.	Divide into 6 equal portions and keep aside.

How to proceed

1.	Brush both sides of a chapatti with a little oil and place on a hot tava (griddle).
2.	Put 1 portion of the stuffing on one half of the chapatti.
3.	Fold the chapatti into a semi-circular shape keeping the stuffing in the centre.
4.	Cook on both sides using oil till brown spots appear on the surface.
5.	Repeat with the remaining chapattis and stuffing to make 5 more rotis.
6.	Serve hot.

Tips

The rotis can be stored in air-tight containers in the freezer for up to 2 months. Just defrost before use.

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