We started the WTC (What to cook) group and again I was reminded to try making theplas at home. This is a group where we inspire each other to cook everyday and help out with deciding the menu. Recipe shares too is obvious.
Thepla is a flat bread or paratha types, originally from Gujarati cuisine. This Methina or Methi theplas made out of fresh fenugreek leaves. You must make it or taste it to understand why I crave for these flavoursome rotis. You actually don't need any side dish to have it. It is a wholesome food by itself and nutritious too.
Whole wheat flour - 1 1/2 cup
Besan/ gram flour - 2 tbsp
Chopped fresh fenugreek leaves - 1 cup
Powdered jaggery - 1 tbsp
Ginger chilli paste - 1 tbsp
Yogurt - 2 tbsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Oil - 1 tbsp
Water to make the dough
Oil to fry the parathas
1. Add the wheat flour and besan in a bowl. Add salt. Pour the oil and mix slightly.
2. Then add the chopped fenugreek/ methi leaves and the rest of all the ingredients mentioned above.
3. Knead the dough softly with adequate water. The dough should be soft and not tough to roll.
4. Divide into gooseberry sized balls and roll them flat (dust with flour).
5. Cook them on a tava until they brown on both sides. Pour little oil on the sides and top to cook them. Gently press the rotis with ladle or cloth while cooking, to cook the roti properly.
Your thepla is ready to serve with raita and pickle, or just have them with your tea!
Hope you will try the recipe and comment your feeback here.