As a kid I have always loved the winter season, as fresh and tender methi leaves were available in plenty! Mom would always make a lot of different dishes with it. But the best of all were the parathas! It was amazing to feast on freshly baked methi parathas with a big blop of amul butter on a nice cold winter day, with a hot cup of tea. Divine!
Inspite of having a lot of Gujarati friends, I had never had methi 'theplas' before thinking that they tasted just like methi parathas. After getting married, I have feasted on theplas any time of the day! My mum-in-law makes them the best! There isn't a lot of difference in the way they are made, but just a few additional ingredients that make them so special.
Do give this recipe a try, and don’t forget to have them with a nice hot cup of masala chai.
10 - 15 Minutes
24 - 30 Minutes
15 - 20 Parathas
Red Chilli Powder
2 cups, chopped
2 tbsp, powdered
In a large bowl, add all the dry ingredients and 1 tbsp oil to the wheat flour and mix well.
Pick and wash the methi leaves well. Roughly chop them and add to the flour.
Keep mixing and kneading the flour, and forming it into a round dough ball.
Pour 1 tsp oil on the kneaded dough, spread it well, and set it aside for atleast an hour.
Make a lemon sized dough ball, and roll out using as much flour as needed to make a paratha.
Heat a non stick pan, and bake the paratha on both sides using oil.
Tastes best with yogurt , pickle and ofcourse, a cup of masala chai!