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Methi Thepla/Roti


By Sharmis Passions (Visit website)



I couldnt settle down in one recipe for Methi thepla so referred here and there....the result was this healthy soft rotis! The theplas were very soft, with the spices added in it needs no side dish at all....Perfect for on the go snacky/breakfast.

Most of you have asked so have updated it : The side dish I served is store bought onion pickle
Methi Thepla/Roti
Ingredients:
Wheat flour (atta) - 1 cup
Fresh Methi leaves chopped - 3/4 cup
Oil -
2 tbsp
Curd - 2 tbsp
Besan flour - 2 tbsp
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
Salt to taste
Water as required to knead the dough
Methi Thepla/Roti
Method:
Saute the methi leaves for 3mins and keep aside. Sauting the methi leaves avoids bitterness.

In a bowl, mix together methi leaves, salt, coriander powder, red chili powder, cumin powder and turmeric powder. Add in oil,curd, besan flour and mix well till the mixture is oily.Now add in wheat flour and combine well.

Add in required water to knead to a soft dough.The dough should have the consistency similar to a roti dough.Cover and leave aside for 15-30 mins.

After 15 mins, make lemon sized balls and roll into thin rotis. Cook theplas on both sides in medium heat.
Serve them hot with onion raita/pickle.
Methi Thepla/Roti
NOTE: I have tried this 2-3 times before posting it here, the theplas keep well as soft as it is the first day for about 3-4 days.


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