I rarely make stuffed chapathi for dinner. Though i know its very easy n quick to make , i am not doing this often.At least this year i should try more varieties n post here.Nowadays i make thepla often in my kitchen as it is the only dish i know with methi leaves;).I don’t saute the leaves as it loses its nutrients.So i chop the leaves finely and add as it is.I use buttermilk instead of water as it gives mild tangy & softness to the thepla.Do try this recipe.It comes out very soft & tastes great with a simple onion raita !
INGREDIENTS
1 cup – 200ml
- Wheat flour – 1 cup
- Methi leaves – 1/2 cup
- Buttermilk- as needed
- Jeera OR ajwain seeds – 1/2 tsp
- Red chilli powder – 1 tsp
- Dhania powder – 3/4 tsp
- Garam masala powder – 1/2 – 3/4 tsp
- Salt – As needed
- Cooking oil – 1 tbsp
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METHOD
- Remove the leaves , wash it and chop roughly. Set aside.Whisk 2 tbsp of curd in 1/2 cup of water to make buttermilk.
- In a wide bowl,take the flour , leaves ,cumin seeds or ajwain , red chilli powder , dhania powder , garam masala powder & salt. Mix it well. Then add the required buttermilk and a tbsp of oil to make a soft , pliable dough. Set aside for 30 mins.Then knead again for few minutes and make small balls of even size .
- Roll it to make a thin roti.Dust in the flour whenever necessary.Instead of rolling it , i used to pat it thin in a polythene sheet greased with oil. I have showed both the ways in pictures.
- Cook both sides adding little oil ..Soft n yummy theplas are ready to eat !! Serve hot with raita & pickle ..
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Note
- For variations , we can saute the methi leaves till it shrinks in size & then add to flour.
- Sambar powder can used instead of red chilli pwd & dhania powder. Add 2 tsp of sambar powder for the above recipe.
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