These Methi Atta Theplas serve you with enticing fragrances, along with the tempting savour for your taste buds. While getting a big ‘Yes’ on the nutritional value, the added ingredients give you an immense delight when you have it once!
Prep time: 15 Min
Cooking Time: 15-20 Min
Ready in: 20-25 Min
- Water to prepare dough
- 1 cup of Wheat Flour
- 1/2 bunch of Methi Leaves (Finely chopped)
- 1 tsp of Haldi (turmeric)
- 1 tsp of Coriander powder
- 1 tsp of Red Chilli Powder
- 1 tsp of Ajwain/ Carom seeds
- 1 tsp of Cumin Seeds
- 1-2 tsp of refined oil
- Salt to taste
- Take a large bowl and mix Wheat Flour, Haldi and Coriander powder, Chilli Powder, Cumin Seeds, Methi leaves, Ajwain seeds, and salt as per your taste.
- Knead it with water, to make a bit stiff batter, and then keep for 15 minutes.
- Now, prepare an even size of small balls from that dough.
- Roll them in round shape.
- You may take a non-stick pan to avoid oil, or if you want to use a bit of oil, then take the Tawa and keep it on medium heat.
- You have to roast the rolled Theplas one after another.
- When the Theplas are evenly roasted from both the sides, then take them away from the Tawa.
- Those who want to use a bit of oil, can apply a very little amount on both sides of Theplas, to fry lightly.
- Take them out, and serve hot with the low fat curd.
- Trouble-free to prepare in less time, and no oil is required (Those, who do have any cholesterol related issue, can use a little oil if they like).
- Like meal, satisfies the Indian taste in the form of Roti.
- Methi leaves are highly nutritious as it owns iron, calcium, potassium, vitamins A, C, K, fibre, and folates.
- Highly recommended to persons with elevated cholesterol, diabetics, and obese, as it has blood sugar lowering properties as well.
- Ajwain and coriander are for adding nutritive value, better digestion, and taste to the recipe.
- Yogurt is a rich source of calcium.