METHI THEPLA RECIPE

    I have already posted Methi Paratha recipe here but this methi thepla i learnt from my friend and i am big of this and after tasting this twice at her place, you know what i told. If you say i asked for the recipe, no- I told her whenever you make this methi thepla you give the dough for me also to make 4 rotis.. Till date i didn’t try the dough on my own,(as she send me dough every week) even for this recipe too i called her home and asked her to make for me. We had a good chatting session while making this methi thepla. Thanks anitha for the wonderful recipe and making the theplas for me.
These theplas if handled in a proper way, like without touching with wet hands and not packing when it is too hot, is best suitable for travels too. So if you are planning for a summer vacation trip, you can prepare this and pack for your trip. This can stay for 2 days.

INGREDIENTS: [ yields 5-6 rotis]

ATTA	1 CUP
METHI LEAVES	1 CUP
PUDINA	1/4 CUP
RED CHILLI POWDER	3- 4 TSP
YOGURT	2 TBLSP
SALT	AS NEEDED
OIL	1 TBLSP + OIL TO DRIZZLE ON ROTIS
CUMIN SEEDS(JEERA)	1 TSP

METHOD:

• Wash and chop the methi leaves and mint leaves finley.
• In a wide bowl, add red chilli powder, yogurt ,oil,salt and cumin seeds.
• Let this sit for 10 minutes.
• Now add the atta and add the chopped methi leaves and mint leaves.

• Mix well and slowly add little water to make a smooth dough.

• Keep it covered. Take out a medium lemon sized dough and roll it into a medium sized thin rotis. Heat a griddle and cook the rotis on both sides and drizzle little oil on it.

• Repeat this for the rest of the dough.

Note:

1. If planning to pack for trips, when it is completely cool, roll it in a aluminium foil with clean hands.
2. If making in bulk ,pack in small batches.
3. You can add or less the spiciness according to your taste.