Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups Nachni or Ragi Flour
  • 1/2 cup Wheat flour
  • 1 tbsp Ghee
  • 1 cup Chopped and washed methi leaves or fenugreek
  • 1 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Red chili powder
  • Salt as per taste
  • 2 tbsp Oil to fry theplas

Instruction

  • Take a broad vessel and mix Nachni, ragi flour, and wheat flour in it.
  • Add chopped methi or fenugreek leaves in the flour and mix everything well with your fingertips.
  • Add turmeric powder, red chili powder, coriander powder, salt, and ghee in the flour.
  • Mix it well, add water and knead the dough very gently.
  • Make a soft dough and cover it with a damp cloth and keep it aside for 15 minutes.
  • Take the dough and knead it again for a few seconds.
  • Now pinch lemon sized balls and keep it aside.
  • Repeat the same process for all the dough.
  • Take one lemon sized ball, dust some plain flour on it, and roll it.
  • Heat an iron griddle, once its hot add the rolled roti on it.
  • Keep the flame on medium to high and cook until you see brown spots on them.
  • Now flip the side and let it cook on the other side.
  • Now apply oil on it and cook nicely pressing with a metal spatula.
  • Once they are nicely cooked remove it from the griddle and keep it in a casserole.
  • Repeat the same process with all the Nachni methi theplas and pile it in a casserole.
  • Serve this hot or cold with a dollop of butter, curd raita, and pickles.