Methi Theplas.. | Forks N Knives

Methi Theplas..

Sunday, May 24, 2015

Methi Theplas are a good way to feed people greens who don't eat them otherwise. This one is my version. Since Rakesh had anyways not had them before marriage, he too likes it,my way...I had couple of  gujrati friends in my class and at times they used to bring theplas in their lunch boxes, and man, no one could beat them, floating in ghee, served with pickle and yoghurt, they were heavenly.

Methi leaves known as Fenugreek in english has many medicinal properties to it. It contains protein, fibre, potassium, vitamin C, iron etc. It helps in controlling blood sugar levels, helps in reducing cholesterol, reduces risk of heart diseases, helps in loosing weight, induces and eases child birth and so many more....

 Start by washing around 2 cups of fresh fenugreek leaves.

In a bowl add 2 cups of whole wheat flour, 1/2 cup of besan(gram flour), 1 tsp salt, 1 tsp cumin seeds, 1 tsp ajwain seeds(carom seeds), 1/2 tsp turmeric powder, 1/2 tsp chilli powder, 1/2 tsp coriander powder, 4 garlic cloves minced, 2 finely chopped green chillies, 1/2 tsp asafoetida, 1/2 tsp fennel seeds(optional).

Add the washed fenugreek leaves and around 4-5 tbsps of yoghurt, Knead well without adding any water. I was able to knead into dough without adding water.

Rest the dough for 10-15 minutes, if you have some time, else you can work with it.

Flatten it into thin rotis. This mixture yielded 10 theplas.

On a hot iron skillet cook it on each side and lather some generous amounts of homemade ghee . Serve hot with pickle or lassi. This stays fresh for 3-4 days at room temperature when wrapped in a foil and kept in an airtight time and almost a month when freezed.


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