Methi Roti with Kala Chana Atta ( Fenugreek Roti with Black chick pea flour)

Kala Chana is  dark brown chick peas with a hard brown skin . It is full of nutrition as it can be
sprouted and when soaked has enough nutrition to grow into a plant! The hard skin is full of fibre, too.
This chana, that looks like a dark brown version of chick pea is made into flour and this is sold as
Kala chana atta in the Indian grocery stores. This flour has high amount of fibre and more protein than whole wheat

Methi is Fenugreek leaves has all the goodness of any greens besides being therapeutic in many ways. It is known to be a blood purifier , besides many other benefits.

Recipe:
1 bunch Fenugreek leaves.
2 tsps olive oil
Salt as required
Whole wheat flour ( Chapathi Atta) 2 cups
Black chick pea flour ( kala chana atta) 1/2 cup
Olive oil for the Roti

For the paste:
Yogurt 1/2 cup
1 green chilli
 1" piece of ginger
Turmeric 1/2 tsp
1 clove garlic(optional)

1.  Fenugreek leaves need to be cleaned thoroughly as they are picked from the roots and are muddy. Clean in plenty of running water until clear.
2. Chop the leaves finely.
3. Heat oil.
4. Add the chopped leaves and saute for a few minutes and keep aside.
5. In the blender, make a paste of the yogurt. green chilli, turmeric ginger and garlic.
6.  In a large bowl, combine the fenugreek leaves, paste, flours and salt.  Make a soft dough.
7. Heat a griddle.
8. Take out a portion of the dough and roll it into a disc.
9. Pat it on the griddle. Soon as bubbles appear on the surface, turn over
10. and apply a spoon of olive on it. Turn over and apply olive oil on the other side too. Cook on both sides till brown spots appear on the roti on both sides.
11. Enjoy with Cucumber Raitha or Pumpkin Raitha