Start by adding oil and the chopped methi leaves to a pan and sauté for 2-3 minutes

In a mixing bowl, add the wheat flour, jeera coriander powder, hing, sautéed methi leaves, turmeric powder and the required salt

Mix well to combine the ingredients. Gradually add half a cup water and knead to form a firm dough.

Divide the dough into small balls
and roll each ball into a thick disc.

Cook the rolled bhakhri on one side, then flip and cook the other side by applying some weight.

Apply ghee and serve the methi bhakhris warm with pickle, yogurt or sabzi of your choice. Enjoy ✨