Recipe – Masala Roti or Thepla or Methi parantha

Aviary Photo_131483414965268102

Prep Time: 12 minutes

Cook Time: 10 minutes

Serves: 8-10 Rotis

Ingredients

For the Dough:

  • Whole wheat flour(Aata): 2 Cups
  • Chickpea Flour (Besan): ½ Cup
  • Cumin seeds: ½ teaspoon
  • Turmeric Powder (Haldi): ½ teaspoon
  • Red Chili Powder: ½ teaspoon
  • Salt: 1 1/2 Teaspoon or to taste
  • Fresh Fenugreek leaves (methi leaves): ½ Cup, washed
  • Water: ¾ Cup or as required
  • Oil/ghee: 2 Tablespoon

Other:

  • Ghee/Oil to roast the theplas.

Method

  • Mix the dough ingredients. Using water knead a soft dough. Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 10 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa and place the thepla on the tawa
  • Flip after 30 seconds
  • Add ½ teaspoon oil/ghee.
  • Flip again after 30 seconds and apply little oil/ghee on the other side.
  • Cook until both sides are evenly roasted with golden brown spots (not black).
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.

Cook’s Note

  • You may use dry methi leaves instead of fresh methi leaves.
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