Ingredients
- 1.5 cup Wheat flour
- ¾ cup Methi leaves
- One teaspoon Red chilli powder
- ½ teaspoon coriander powder
- ¼ teaspoon Turmeric powder
- ¾ teaspoon Garam masala powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Cumin seeds
- Salt
- Three tablespoon Oil
- Buttermilk – As needed
Learn how to prepare methi theplas, which are thin, and soft, and go perfectly with boondi raita as a side dish.
It stays soft when packed in a lunchbox or for travel. It tastes great with pickle and curd alone.
This is another dish that I tried after receiving it from my friend Sangeeta. It was delicious. I tried it for the first time, and I really enjoyed it.
I adore the flavor of methi roti and methi thepla, and I frequently make them in the kitchen.
It starts off incredibly soft and continues to be quiet throughout time. The ideal side dish for methi roti is boondi raita, which is also excellent to carry in your lunchbox.
You can overindulge without keeping score!
METHOD
- Methi leaves should be separated from the stem.
- Clean it up and give it a rough chop.
- In a kadai with a little oil, fry the wet leaves just long enough for the volume to decrease.
- Add salt, turmeric, garam masala powder, red chili, coriander, turmeric powders, cumin, and oil to the sautéed leaves and stir to combine.
- Add the necessary buttermilk to create a soft dough similar to the one used to make roti or chapathis.
- Create equal-sized balls, then roll them out into thin rotis.
- Just toast the rotis as you would chapathis on a hot tava with a little oil.
Serve with curd and pickles or any simple raita. I served mango thokku and boondi raita with it! was delicious!