Methi thepla/ Gujarathi Methi Thepla/ Methi roti

 Methi thepla is a  gujarathi recipe.  It is roti with Fenugreek leaves( methi leaves). As we are adding methi leaves , the roti is very soft  . So it is ideal for travel. The aroma of methi leaves is awesome  in  this thepla. As we are  adding spice powders in roti itself,  no  sidedish is required. Just with pickle and curd  you can enjoy thepla. Check my notes for making soft theplas

Here is the recipe...

Ingredients:

Wheatflour/  Atta - 2 cups

Fresh methi leaves - 3/4 cup chopped roughly

Besan flour - 2 tbsp

Curd - 2 tbsp

Red chilli powder - 1 tsp

Coriander  seeds powder - 1 and 1/2 tsp

Jeera powder - 1 tsp

Turmeric powder - 1/2 tsp

Oil - 2 tbsp + more for cooking theplas

Salt - as needed

Water - as needed

Method:

1. Take wheat flour,besan flour, red chilli powder, coriander powder, jeera powder , turmeric powder ans salt in a wide bowl.  Pluk the methi leaves and wash it. chop roughly. Heat a tsp of oil in a pan  and add chopped methi and saute it till it shrinks and reduces in volume.

2.  Add sauted methi leaves to the flour mixture and mix well.Now it looks like crumbly like texture.

3. Now add  2 tbsp of curd to it . Mix well. Add water little by little and knead it to the semi soft dough.  It should not be too soft or too hard. Cover it and set aside for 15 mins.

4.  Now divide it  in to equall sized balls and  take a ball ou of it dip it in the dry flour , then roll it in to 5 -6 inch diameter thin circle.

5. Heat the tawa, when tawa is hot enough, drizzle some oil on the tawa and place rolled thepla on it . Now drizzle some oil  and spread evenly on the thepla . when bubble appears, flip it. Press it with spatula and cook the both sides till golden spots appear here and there.

Now our thepla is ready... Store it in a insulated container...

Seve with pickle and curd :)

Notes:

•  Here i have replaced jeera powder by whole jeera seeds.
  
•  I have sauted the methi leaves to avoid bitterness. If your methi leaves are  mild bitter , you can add the leaves as such without sauteing it.
  
• Always use warm water or curd to knead the dough. The dough should be semisoft consistency. If your dough is too soft then it will be sticky and diffcult to roll. If your dough is hard, then theplas will be dry and chewy.
  
• If you are making theplas for travelling, then use little extra oil for cooking theplas and avoid besan flour . Besan flour will make theplas hard and chewy  as it cools.
   
• If you are going to have theplas hot/ warm, then adding besan flour is not a problem.
  
• Do not dust with dry flour more than twice while rolling theplas. Otherwise theplas will be dry.
  
• Always roll it thinner to get soft theplas. Do roll it thicker as we do for parathas.
  
• Theplas should not be reheated in microwave/ tawa . Reheating will make thepla chewy.