Methi Thepla / Methi Paratha / Methi Roti

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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. Many of you have asked so have updated it : The side dish I served is store bought onion pickle

Methi Thepla / Recipe  - Ingredients

• Wheat flour - 1 cup
• Fresh Methi leaves - 3/4 cup  chopped  roughly
• Oil - 2 tbsp
• Curd - 2 tbsp
• Besan flour - 2 tbsp
• Red chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Coriander seeds powder - 1 tsp
• Cumin seeds powder / cumin seeds - 1 tsp
• Salt - to taste
• Water - as required to knead the dough

Method:
1.Chop the methi leaves roughly. Saute the methi leaves until it shrinks and reduces in volume.. Sauting the methi leaves avoids bitterness.In a bowl, add together wheat flour, salt, coriander powder, red chili powder, cumin seeds , curd, besan flour,oil, turmeric powder and required salt. 

2.Add the sauted methi leaves to the above mixture. Add water  little by little and combine them together to form a soft pilable dough.The dough should have the consistency similar to a roti dough.Cover and leave aside for 15-30 mins. Pinch lemon equal sized balls and roll them to form smooth balls.

3.Roll them into thin rotis.Heat tawa, carefully add the rotis , drizzle oil. Cook the theplas on both sides till cooked(until brown spots appear here and there).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.