I remember tasting many of the Gujarati dishes and snacks, as one of my childhood friend was a 'gujju'. Then I always wondered why these gujjus eat ghee so lavishly and still they manage to maintain their health and look young. Ghee itself could be the reason. As I usually prepare for my son too, I prefer not to make the dish spicy.
Recently while talking to a friend, got hold of the recipe. And finally with some variations, I'm making it so often.
I make sure that I include green leafy vegetable in my meals at least once or twice a week. And even as winter is on, leafy vegetables should be easily available to you. These theplas have longer shelf life, if ghee smeared lavishly and can be packed for a long drive journey.
Tip & Tricks for making a delicious Methi Theplas:
Here, I have used ajwain and coriander leaves, which are totally optional. However, ajwain helps in digestion and coriander gives a good taste to the theplas.
I have used here wheat and gram flour, but theplas can be made with different kind of flours like Jowar, Bhajra. Or if you don't have none, can use only wheat flour also.
The dough should be soft and not stiff. If hard, the Theplas will turn out to be hard. Also to keep it soft, cook it on medium to high flame.
Hey, Checkout this amazing video I watched on Sortizy
Do this to avoid bitterness from methi leaves!
