Methi Theplas - Roti (flatbread) with Fenugreek Leaves

Gujarati Thali is the one I have been searching for in Mysore in a long time. Even though there was a mention here and there the only time I had it was one Navratri Dandiya time few years ago. I searched for Theplas ( after girls saw three idiots , they do know names of a few Gujarati dishes now I guess I will have to make them!!!) I came across Roma Sharma's Blog. This theplas turned out very tasty. The measurements were so great that doubling up too yields perfect results. Thanks Roma.


Theplas are basically spiced parathas. They are excellent for travelling as they are not spoilt for more than a week.This variety is great either as a meal, with tea or just a snack in the kids lunch box.


Here's the recipe friends

Methi Thepla

Ingredients :
1 cup Wheat flour /Atta
1 tablespoon Besan /kadalehittu/gram flour
1 tablespoon Oil
Pinch of Haldi powder /turmeric
1/2 teaspoon Mirchi powder /red chilli powder
1 teaspoon Dhania powder /coriander powder
1/2 teaspoon Jeera powder /roasted cumin powder
5 pods of Garlic, finely chopped
1 cup of Methi (Fenugreek ) leaves, fine chopped
1/4 cup Curds /Sour Yogurt
1/2 teaspoon Jeera/Cumin seeds
1/2 teaspoon Til/Sesame seeds
Pinch of Hing (Asafoetida)
Salt (to taste)
Sugar (to taste) (optional)
Oil to roast.


Method


Mix all the above ingredients with just about half a cup of water to a  dough. Knead it till it is soft. Allow it for about 5 to 10 minutes . With a little dry flour roll out rotis.. small circular ones. Cook on both sides with a little oil on a hot flat pan or tawa...
Enjoy hot thelpas with set curds  .They are great with masala tea too.