BM # 41 Week 4 Day 2
Living in Gujarat we make a lot of Theplas, but on my trip to Jodhpur we had methi roti. Now for me both are same, but this restaurant where we had these said the methi roti is different. It is just flour and methi, with some dry spices, where as the Theplas is a mix of flours and methi, binded with curd. The methi roti dough is binded with water. The taste of both is different, not only that they belong to two different states. Anyway here is how I made these Methi rotis, which I served with a Rajasthani Thali. I shall be posting the Thali later. This is my second post for cooking with the same ingredient theme where I chose Fenugreek.
1 cup wheat flour
1/4 cup methi
1 green chilly
Salt to taste
Water to bind the dough
Pluck the methi leaves.
Wash them well.
Chop them finely.
Sprinkle some salt and keep aside for 5 minutes.
Squeeze the leaves and discard the water.
Dough for roti
Mix everything and bind the dough.
Cover and keep aside for 10 minutes.
Roll into small discs and roast on a griddle, applying ghee or oil on both sides.
These rotis are very light and can be enjoyed with any vegetable or curry.