Thepla

I have prepared methi roti before but it never tasted like the readymade Theplas that I would buy at the supermarket.  And the pictures at Rak's Kitchen  looked so tempting that I decided I would give it a try.  Mitho Limdo also had a recipe and I sort of combined the two and made the roti and I think I shall never buy them again at the store. I can very well make them at home if they taste as good. Right?

Ingredients: ( Makes 8 medium size rotis)


Whole wheat flour - 1 cup
Chick pea flour (Besan) - 1-2 tbsp
Methi- 1 bunch ( I usually use the large leaf variety)
Jeera - 1 tsp
Coriander (dhania) powder - 1 tsp
Red Chilie powder - 1 tsp ( varies according to taste) - you can substitute with finely chopped green chilies
Garam masala powder - 1/4 tsp
Asafoetida - a very large pinch
Turmeric powder - 1/2 tsp
Salt to taste
Sugar - 1/2 tsp
Oil - 2 tbsp
And more when making the rotis

Wash methi leaves well and chop fine
Take a little oil in a wok, heat, and sauté till the leaves wilt and the room is filled with a delicious aroma
Keep aside

In a mixing bowl add the wheat flour, besan, jeera, all the powders, asafoetida, sugar, salt, oil and the methi leaves.

Add water and mix to form a soft dough.

Keep for a while

Then make balls of the dough and dust in a little wheat flour and roll into thin rotis

Toast on a flat 'tawa'.  Smear both sides with oil till brown dots appear on the surface.

Serve theplas with raitha, chutney, pickle or even jam.  They taste good with anything.