Mini Millet and wheat flour rotis with fenugreek


Lately, my husband has  been watching  a lot of Indian food shows.  He saw this recipe in a program called  Turban Tadka and asked me to make similar rotis. I followed Mr Singh’s  recipe but changed it slightly to suit my taste.  I added some oil to the dough before binding it and also dry fried it with a bit of oil on a non stick pan.


  • 1½ cup millet flour (also called Bajra flour)
  • ½ cup plain flour
  • ½ cup fresh fenugreek leaves
  • 1 tsp green chilli paste
  • 2-3 cloves of minced garlic
  • ½ tsp salt
  • ½ tsp ajma (carom seeds)
  • ½ cup oil


1. Mix the two kinds of dough and add the fenugreek leaves, salt, chilli paste, garlic paste, ajma and 2 tablespoons of oil. Take some warm water and bind the dough by adding small amounts of water.  Kneed and keep it covered for ten minutes.

2. Divide the dough into 8 small balls.  Millet dough can be quite sticky so use a grease proof paper to roll out small rotis using a thick rolling pin.  Cook them on a non stick fryer. Try not to press the rotis whist they are cooking as they could stick to the frying pan.  Just spray a bit of oil on both sides whist its cooking and cook  until the rotis look  nice and crispy.

3. Serve the Millet and wheat flour rotis  with  Potato and aubergine curry.


  • Catarina Alexon

    Sounds and looks yummy, Mina.

  • Nayna Kanabar

    This looks like Bajra na thepla that I often make, very delicious with pickle and cup of tea.

  • Linsy Patel

    its basically our dhebra right? only difference is carom seeds. platter looks yummy

    • MinaJoshi5409

      It is like Dhebra but no addition of yogurt and made instantly . They were nice . My MIL used to make something similar …
      Sent from Mina’s iPhone

  • Krystyna Lagowski

    You make it sound so easy! And delicious. Love Indian food!

  • Jacqueline Gum

    Mina, This sounds and look delicious! I suppose I will have to hunt down fenugreek leaves 🙂

  • Donna Janke

    I’ve never had Turban Tadka, but it looks and sounds delicious.

  • Tim

    I have always loved roti and parantha. The ones you just made look incredibly delicious.

  • Beth –

    It looks tasty, as all of your recipes do.

  • Hi Mina,
    I enjoy rotis. Until reading this, I had not heard of fenugreek. The recipe looks like another tasty one.

    Have a nice week!

  • This is all new to me Mina. It sounds and look delicious. Now I’ll have go find fenugreek leaves 🙂

  • Carl Hedinger

    Roti is the best. When I was in Malaysia, I thoroughly enjoyed Roti Canai and Roti Egg each morning before heading out for the day. Thanks for this lovely recipe.

  • While I have heard of fenugreek leaves, I have never cooked with them. This sounds easy to try and looks quite tasty!

    • Pamela, They are very easy to cook. This is a real authentic dish which you will enjoy making it.

  • Jason Butler

    Interesting recipe.

  • You make it so simple. I’ve got to try this one. Those photos keep drawing me. I’m off to read the sweet potato and onion recipe now!

  • That is a good choice: to mix fenugreek leaves in the dough to make roti. I never tried it. I love your plate too. I was thinking you were going to chop the leaves to add to the flour. Another recipe to try! Thanks Mina.

%d bloggers like this: