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Methi (fenugreek) leaves are widely known in Indian kitchens for their slightly bitter flavour and numerous health benefits. They are especially beneficial for diabetics as they contain soluble fibre, which helps slow down sugar absorption and regulate blood glucose levels. Garlic, on the other hand, supports heart health, improves insulin sensitivity, and adds a delicious aroma.
This methi & garlic roti is a simple yet powerful addition to diabetic-friendly diets. Whole wheat flour provides complex carbs and fibre, while the methi and garlic add medicinal value. It is cooked with minimal oil, making it light, nourishing, and easy to digest.
These rotis can be paired with light curries, dals, or even enjoyed with plain curd for a wholesome meal. Nutritious, tasty, and filling, they make an excellent replacement for regular wheat rotis in daily meals.
In a mixing bowl, add wheat flour, chopped methi, garlic, cumin, green chilli, and salt.
Gradually add water and knead into a soft dough. Rest for 10 minutes.
Divide into 4 equal balls, roll into thin rotis.
Heat a tawa and cook each roti on both sides, brushing lightly with oil until golden spots appear.
Serve hot with dal, curry, or curd.
Yes, but reduce the quantity to 2 tbsp as it has a stronger flavour.
Yes, it’s healthier than plain wheat roti and can be eaten daily.
Best eaten fresh, but you can half-cook and store in fridge for up to a day. Reheat before serving.
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