Methi Roti – Thepla – Methi Paratha

Methi Roti or Methi Thepla is a simple & nutritious flat bread made with wheat flour & methi leaves (fenugreek leaves or vendhaya keerai) . It stays softer for a long time making it an ideal lunch box item. This does not require any side dish as such. It can be had with pickle or a simple raita, Or it can be ahad with this simple Dal Fry. If u are wondering if methi leaves would give a bitter taste to the roti, trust me, it will not.

Now to the recipe…

Methi Roti Ingredients:

• Wheat Flour – 2 cups
• Besan Flour – 2 tbsp
• Methi leaves – 1 cup
• Ripe Banana – 1 small
• Curd – 1 tbsp
• Chilli powder – 1tsp
• Oil or ghee – 2 tbsp
• Salt – as needed

Method:

• Take wheat flour,besan flour, salt, ripe banana, chilli powder in a wide bowl. Mash the banana and mix it with the other ingredients so that they all blend together. Add the washed/cleaned methi leaves to this and make a soft dough by adding water little by little at a time.

• The dough should be similar to the normal chapathi/roti dough. Cover this with a muslin cloth and leave it for 20-30 mins. Pinch a small ball sized dough and roll it into thin rotis. Heat a tawa and toast the roti just as we make chapathis. U can brush the methi rotis with oil or ghee.

Serve hot.

I served it hot with a simple jeera raita & mango pickle for dinner !!

Tips:

1. While making the dough, mix all ingredients except methi leaves and add it finally. This way it will be less handled and the bitterness can be avoided.
2. Add water little by little and make the dough to get the right consistency. Curd, banana & methi leaves have moisture in them, so add accordingly.
3. This roti stores well so it is ideal for travelling too..

– By Sundari Nathan