Recipe for Indo-Mexican fenugreek Tortillas

Tortilla is a Mexican Chapati made from maize flour and whole wheat flour or refined flour. Fenugreek leaves are beneficial for health as they contain many essential nutrients beneficial for the human body. The Fenugreek leaves reduce inflammation in the body and have a higher fibre.

Here is a recipe to make a lip-smacking Indo Mexican breakfast dish by using the fenugreek leaves, which your kids will love for sure, as a lot of cottage cheese will be added to this dish for the stuffing.

Just follow these easy steps:


For the tortillas:

  • 2 cup gram flour (besan)
  • 1/2 cup maize flour (makai ka atta) 
  • •1/2 cup fenugreek (methi) leaves finely chopped 
  • One onion, finely diced 
  • 1/2 tsp ginger, grated 
  • 1/2 tsp dry pomegranate (ardana powder)
  • 1 tsp salt 
  • 1/2 tsp Red Chilli powder 
  • 1/2 tsp Carom seeds (ajwain) 
  • Water as required 

For the filling

  • 1 cup grated cottage cheese (paneer)
  • finely chopped 1 tbsp coriander leaves
  • finely chopped 1 tsp green chillies
  • salt and pepper to taste
  • Chaat Masala to taste 
  • 2 tbsp olive oil to pan-fry 
  • Salsa Sauce or green yoghurt chutney

Preparation time: 20 Minutes

Cooking time: 10 Minutes



•Firstly, prepare the batter of tortillas by pouring all ingredients like 1 cup gram flour, maize flour, fenugreek leaves, onions, ginger, pomegranate powder, salt, red chilli powder, and carom seeds into a glass bowl and mix them well. Add water to make a batter of thick pouring consistency.

  • Now put the filling ingredients like cottage cheese, coriander leaves, green chillies, chaat masala, salt and pepper in another glass bowl and mix them well together.
  • Now heat a pan, add two tablespoons of olive oil, and then spread a spoonful of batter to make a tortilla. Cook until the bass sets well, then cook on the other side until it turns golden brown.
  • When the tortilla gets cooked from both sides, take it out and place it on a plate. 
  • Add a Big spoon full of the stuffing or filling in the middle of the tortilla and roll it up like a wrap or Kathi roll.
  • Serve Hot with the salsa sauce or green yoghurt dip.
  • You can add boiled corns and mashed peas to the stuffing to add extra variation.