Methi Thepla / Methi Paratha / Methi Roti

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

Ingredients:

• Wheat flour - 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

Method:

1. Saute the methi leaves for 3mins and keep aside. Sauting the methi leaves avoids bitterness.


2. 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.


3. 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.


4. 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.

My Notes:

• These rotis are very soft, they dont get spoiled soon so ideal for travel. It can be had as such or with any pickle.


• Sauting the methi leaves avoids bitterness in rotis. You can use buttermilk also instead of curd which makes the rotis even more softer.