Methi Thepla

I tried methi thepla for the first time and fell in love with it. This would be an ideal recipe to use in travels since the theplas stays fresh for a long time. For kids, we can just apply jam and roll them and pack it for lunch. This way we can also give them some healthy food which otherwise they won't eat.

I understand that the subtle difference between methi thepla and methi paratha is that in thepla we add little gram flour along with wheat flour. Also we add little curd or buttermilk to the thepla while mixing. This thepla comes out really soft and also stays soft for a long time. I had it without any side dish. But I served it along with chakka varatti and tomato sauce. Thakkali thokku would also be an ideal combination for this.

Ingredients:

Wheat flour - 1 1/2 cup
Besan / gram flour - 1/2 cup
Methi leaves - 3/4 cup
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Garam masala powder - 3/4 tsp
Turmeric Powder - 1/4 tsp
Jeera - 1 tsp
Salt - As needed
Oil - 3 tbsp
Butter milk / curd - As needed

Method:

• Remove the methi leaves from its stem,clean it and chop it finely.
• Add the chopped leaves, wheat flour, gram flour, salt, turmeric, garam masala powder, coriander powder, chilly powder, jeera and oil and mix well. 
• Add required butter milk to make a soft dough, just like we make for roti/chappathis.
• Make equal sized balls and roll to thin rotis.
• Heat a tava, sprinkle little oil and just toast the rotis like we usually do for chapathis.

Methi thepla is ready!! Serve with raitha and pickle of your choice.

Notes:

• In case you are adding curd instead of buttermilk then add a portion of curd and a portion of water.
• Separate the leaves and take only the the leaves for making thepla. I took the stem also and the chopped stem comes in the way of rolling the theplas. So better to avoid it.

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