I love rotis. PERIOD. I would like to try any number of variations that one can try with rotis, one day. My comfort food would be phulkas and dal tadka. After months and months of trying, I have found a way to get fully blown phulkas like balloons. Every time I see the phulka rising, my heart rises with it too. What a joy it is to get soft phulkas. I love parathas too. But somehow I dont make them quite often. Recently, I had a chance to try my hands on gobi paratha and S said, they taste the best - even better than the ones we get in hard core North Indian restaurants here. Obviously I was flying high 😀 The next day, I tried out Methi Theplas. I make methi paratha usually but this name got me hooked to the recipe. I modified it to suit our taste and it had come out so well. I am sure I will make these more going forward.
These are the ingredients I used -
- Fresh bunch of methi greens - 1
- Wheat Atta - 1.5 cups
- Salt - as req
- Jeera (slightly grounded) - 2 tsp
- Chilli Powder - 1.5 tsp
- Turmeric Powder - 1 tsp
- Curd - 1 cup
- Water - as req
- Oil - 1 teaspoon + more to smear on theplas
This is how I made them -
- In a large mixing bowl, add finely chopped methi leaves, wheat atta, salt, chilli powder, jeera, turmeric and curd.
- Gently knead the dough to the consistency of chapathi dough, adding enough water.
- Sprinkle a teaspoon of oil around the dough. let it rest for 15-20mins.
- Make equal sized balls of the dough, roll them out to be rotis. I made mine a little thinner than asual. Dust extra flour while rolling out the theplas.
- Heat tawa and cook the rolled out thepla on both sides until nice golden brown spots are formed all around. Sprinkle little oil on both sides before taking it off the heat.
- It stayed soft even after an hour of making and I loved the unique taste of the thepla.
- I served it with some pickle and onion raita, but dal tadka shoudl be great too 🙂
Snow
I love them too and make them quite often.. The recipe that I use contains some gram flour too..
CHCooks
Oh is it? Just replace some of the wheat flour with gram flour? Will try it next time 🙂
Snow
yeah.. the gram flour quantity should be lesser than the wheat flour or else it gets a little difficult to make the roti 🙂 .. Do try, it tastes nice 🙂
CHCooks
Sure 🙂
onehonestwriter
I have been following the same recipe for my version of methi parathas (they are much thinner than normal stuffed parathas) And I just love them. For some reason despite getting no rains in our area, we are not getting any leafy vegetables this season and I am exceptionally fond of palak and methi. Your post reminds me to check with the sabzi wala again.
Btw just becoz you are so fond of any version of parathas, try onion ones too if not already. Just replace methi with onions in the above recipe and you can do away with curd too. Instead have it with curd.
CHCooks
Oh is it? No green leafy veggies at all? Here its been raining continuously and still we are getting it. Weird isnt it?
Oh yeah, I have tried that too 🙂 Thanks for the quick share 🙂
Smita
Few things I add to your recipe are ginger garlic paste & a little pickle ka masala!!!
CHCooks
Now whats pickle ka masala?
tandooripanipurilife
I LOVE theplas.. if I cannot find methi here, I make them with chopped spinach using the same recipe as you have mentioned 🙂
CHCooks
I love them too! I never used to make them before, now that I have started making these, I am loving the taste. Wow, spinach would be a nice addition. I shall try that the next time! 🙂
techie2mom
Methi thepla are my favorite!! My mom makes them in mix of bajra and wheat flour and doesn't use any water to knead the dough. She uses oil and curd to get the right consistency. That way they remain good for 3-4 days. A great travelling food. Perfect with a glass of milk (or cup of coffee 🙂 )
chcooks
I had my little failure with Bajra flour.. the rotis turned out rough and tasted really bad. I havent gotten enough courage to use that flour again.
I will try out this tip, next time TM. Thanks for sharing it 🙂