This is not a regular thepla recipe. For one, it has no besan. And you cannot ‘see’ the methi. And there are more masalas in this as against the regular theplas. And they have a bit of a bite because of a secret ingredient.
AND….and these are a cross between parathas and phulkas. Why are they a cross? Because they are thicker than phulkas but softer than parathas. Delicate softness isn’t something we associate with parathas. How are they soft? Another secret ingredient . And BTW, this recipe has no onion and garlic. I never somehow feel the need to add those two things to this recipe because just the way it is, it is so good.
Name: Methi Masala Theplas
Prep Time: 20 minutes
Time: I took 25 minutes to make 8 big parathas (You may be faster! Who knows!)
Source: Mom
Serves: 2 or 3 if you are a ridiculously selfless eater.
You need:
1 medium bunch of fresh methi leaves
3-4 tbsp fresh, thick curd
2 1/2 cups of whole weat flour / atta
Spices etc. to be mixed and kept aside:
– This is the combination of masalas.
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 1/2 tsp red chilli powder
1/2 tsp amchur / dry mango powder
1 tbsp coriander / dhania powder
1 heaping tsp cumin / jeera powder
1 heaping tsp til / sesame seeds
1 heaping tsp ajwain / carom seeds
2 heaping tsp salt
This is about a big cup of methi leaves, cleaned, washed, blanched in hot water for 3-4 minutes – the leaves will partly wilt and brighten.
Add 3-4 tbsp of curd to the methi. Now blend it all.
Here’s your blended paste. Smooth but not pulped into something as smooth as whipped cream – leave just a bit of texture.
This is the combination of masalas.
Dunk this into the methi puree. Add salt of course.
Mix well and add a touch of water to thin it out just a bit.
– Take atta, grease your hand with oil. Now use this puree-spice mixture to knead the flour into a soft, pliable dough. Check to see if the salt is right for you – you don’t want to be done kneading and then realise you need more salt so if you realise you need some more, add a bit more salt to the puree and use it to knead the rest of the dough. When you know its ready, take some more oil and knead it into the dough gently. Say hello to the green Martian alien dough that’s currently visiting my Mumbai home. Hello little green monster. Let’s make you delicious.
Separate the dough into equal portions and roll them into neat little balls. Leave them to stand open for 15-20 minutes. Go for a walk. Or do something else. When they are ready, roll them out, and with a little oil or butter on the tawa, fry both sides nicely. I do not know about you but I cannot live without my cast iron tawa. It’s Godsent and nothing will make me part with it.
Serve hot with dahi. Or with a blob of butter. Or any chutney you fancy. Eat them hot. Don’t be miserable and eat them when cold. You will just be adding to the great abyss of misery in the world if you do that. Yumness. Make. Please. And Happy Holi again!
