I am passionate about savory Indian flat breads. They are a perfect accompaniment to curries and are easy to make too. They do require a bit of patience however because usually only one can be cooked in the skillet at a time. No matter. The effort is well worth it, and in this case the bread requires no kneading.
These pancakes feature fresh fenugreek leaves — also known as "methi" — an annual herb that I was lucky enough to get my hands on. It is commonly used in Indian cooking and that includes the seed and ground powder from the seed. Slightly sweet, with a hint of bitterness, it is well worth using the fresh herb, but if you can't find it — and this is sometimes a challenge — substitute about 3/4 cup dried fenugreek instead. Most Asian and Indian grocers carry the dried leaves, seeds and powder, and often the fresh leaves. These grocers will also carry chickpea flour and chapati (or "atta") flour, but for 1/2 cup of chapati flour you may substitute 1/3 cup sifted whole wheat flour and combine with enough pastry flour to make 1/2 cup.
|Savory Fenugreek and Coriander Pancakes|
|Recipe by Lisa Turner|
Published on May 20, 2015
Thin, soft Indian flat breads with a savory fenugreek and coriander flavor
Print this recipe
Other savory Indian breads to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro
Mixed Lentil and Rice Indian Pancakes
Audio Accompaniment: Ben Harper