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Methi Thepla – Your Recipe Rocks
May 18th, 2008 Madhuram Posted in From Other Blogs, Roti/Parathas, Vegan Main Dishes, Your Recipe Rocks | 
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I made Roma’s Methi Thepla for dinner on Monday. Even though she had mentioned that it was a travel food, I could not wait to try these until my next long trip. So I got methi greens on Sunday and made the theplas on Monday. We all loved it Roma. Thank you very much for the recipe.
My Notes:
1. I doubled the recipe. So for 2 cups of whole wheat flour I got 10 theplas.
2. I would like to share with all of you a tip which is very useful while preparing chapathis and puris. My mother-in-law read this in a tamil magazine.
Take some sheets of paper (preferably unprinted, so that the ink does not stick to the dough) and staple them to make a book. Roll out all the chapathis/puris and keep them in each page of the book. After rolling out all the chapathis, heat the griddle and by the time the griddle gets hot clean the place where you rolled out the dough and start cooking the chapathis one after the other. There are two uses – it keeps all the rolled chapathis moist without drying and it is also a time saver. Those in the US can use the grocery store’s paper bags to make the book. People in India can use the back side of the big calendar sheets. Try replacing the book every month.
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February 6th, 2009 at 10:27 am
The book idea is good.But instead of using plain paper which will absorb some moisture atleast from the theplas,use butter paper to make the book.Or you can use plastic sheet.Both are available in India.
That’s a good idea. Thanks Suguna.
September 18th, 2008 at 10:36 pm
Even i follow the same tip….nice recipe collection…
May 22nd, 2008 at 8:59 am
I loved the book tip Madhu..
evey my kitchen is very kutti and I dont have much space to move around..love ur theplas too!
Siri
May 19th, 2008 at 6:32 pm
SS, that was very hilarious. My mil also can’t keep chapathis round, so she would ask me to make them.
MS, welcome to my blog. Thanks for the tip about using 2 tavas. Actually I use 2 tavas while preparing dosas.
Kamala this thepla has a different taste than the regular methi parathas I do. This one has a lot of ingredients, but it’s worth it.
Roma I’m really glad that you like the tips. Even I was thinking that it has a lot of ingredients, but once you taste it you know that it’s truly worth every minute you have spent preparing it.
Ranji, Uma, Laksh, Cham, thanks.
Spillay, actually I have a hard time trying to please my husband when it comes to food. He is such a picky eater and has a lot of do’s and dont’s.
Thank you very much Sagari and Sushma.
Very true Mansi. They are delicious. Even I used to roll and cook simultaneously. But in the house we are living currently, I don’t have enough place next to the range to do that, so I have to walk from the counter top where I prepare the rotis to the stove back and forth. So preparing the rotis all at once and then cooking them saves me from leg pain. But guess I have to get back to the old technic so I can burn some calories!
May 19th, 2008 at 6:07 pm
Aren’t these the best in the world madhu?? Gujjus just love theplas, and in most homes you’ll see a stack of these enjoyed with tea for breakfast! I loved your paper bag idea, though i generally roll and cook on tawa at the same time
May 19th, 2008 at 6:12 am