Ingredients
Equipment
Method
- Chop the methi leaves finely and then wash them. Keep them soaked in salted water for about 15 minutes
- In a mixing bowl, add the wheat flour and the gram flour, turmeric, salt, hing, ginger & chilli pastes. Mix with a spoon. Then add the yoghurt, the drained methi leaves and oil. Mix well
- Gradually add lukewarm water, to knead a smooth, soft but firm dough. I needed less than ½ a cup of water for the dough to come together. Apply some oil, cover with a damp cloth and rest it for 15-20 minutes
- After 15 minutes, knead again and pinch out lime sized balls from the dough
- Now, dust your work surface with flour and roll each of these out, as thin as you possibly can. This is crucial for getting soft, unbreakable theplas
- Heat your skillet. Make sure that it is quite hot, since these flatbreads will not take less than a minute to cook, as they are so thin. Place the rolled out bread on it, apply some oil and flip it in about 30-40 seconds. Repeat the same for the other side and all others too
To make the chutney
- Blend all ingredients, mentioned under the chutney head with 1/4 cup water to make a thick and smooth chutney
- Serve your super soft, thin and delicious methi theplas - fenugreek flavoured flatbreads hot, with the chutney, some chilled yoghurt and a cup of chai. Enjoy!
Notes
- Roll the theplas out very thin. Their thickness is lower than that of rotis too
- Do not cook them for more than a minute (both sides included), otherwise they will not remain as soft. Do not worry about them being being undercooked since they are rolled out thin, they cook quickly
- The yoghurt added, makes the theplas very soft. However, if you are planning to store these for a longer time, do not use yoghurt. Only use water to knead the dough
- These measurements yielded 14 flatbreads
- You can roast these methi theplas in ghee as well
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon