I love rotis. PERIOD. I would like to try any number of variations that one can try with rotis, one day. My comfort food would be phulkas and dal tadka. After months and months of trying, I have found a way to get fully blown phulkas like balloons. Every time I see the phulka rising, my heart rises with it too. What a joy it is to get soft phulkas. I love parathas too. But somehow I dont make them quite often. Recently, I had a chance to try my hands on gobi paratha and S said, they taste the best – even better than the ones we get in hard core North Indian restaurants here. Obviously I was flying high 😀 The next day, I tried out Methi Theplas. I make methi paratha usually but this name got me hooked to the recipe. I modified it to suit our taste and it had come out so well. I am sure I will make these more going forward.
These are the ingredients I used –
- Fresh bunch of methi greens – 1
- Wheat Atta – 1.5 cups
- Salt – as req
- Jeera (slightly grounded) – 2 tsp
- Chilli Powder – 1.5 tsp
- Turmeric Powder – 1 tsp
- Curd – 1 cup
- Water – as req
- Oil – 1 tsp + more to smear on theplas
This is how I made them –
- In a large mixing bowl, add finely chopped methi leaves, wheat atta, salt, chilli powder, jeera, turmeric and curd.
- Gently knead the dough to the consistency of chapathi dough, adding enough water.
- Sprinkle a tsp of oil around the dough. let it rest for 15-20mins.
- Make equal sized balls of the dough, roll them out to be rotis. I made mine a little thinner than asual. Dust extra flour while rolling out the theplas.
- Heat tawa and cook the rolled out thepla on both sides until nice golden brown spots are formed all around. Sprinkle little oil on both sides before taking it off the heat.
- It stayed soft even after an hour of making and I loved the unique taste of the thepla.
- I served it with some pickle and onion raita, but dal tadka shoudl be great too 🙂