Summer brings back memories of long train and bus journeys to my grandparents house.The bus and train rides itself was quite an exciting event for me.Even now if we have to go somewhere for a weekend I get pretty excited as I love the journey to new places.Methi theplas are considered travel food in our house.They are accompanied by dry potato vegetable and they can last upto 2 days.This is quite an accomplishment by itself as summers in India are very hot and humid.I will post the recipe for potato vegetable the next time,for now the following is the recipe for theplas.

Ingredients:

2 cups wheat flour
1/4 cup gram flour/besan
1/4 tsp tumeric powder
1/4 tsp red chilli powder
1 tsp dhaniya-jeera powder
1/2 cup finely chopped methi leaves/fenugreek leaves
1/2 tsp fennel seeds
3 tbsp finely chopped cilantro/corainder leaves
salt to taste
Water for kneading
oil for kneading

Method:

Combine all the ingredients except water in a vessel and mix with hand to incorporate all the ingredients.

Add some water at a time alternating with few drops of oil to make a soft dough.

Divide into small balls

Place a frying pan on the flame on medium high heat

Dust the board and the rolling pin with flour and roll the each ball of dough in the shape of a circle.

Add 1/4 tsp of oil in the frying pan and place the rolled theplas in the pan.Fry each side till properly baked.

Serve hot or if you are packing it for travel,allow it to come to room temperature and then pack in a tiffin or ziploc bag.

I am sending this to Srivalli for the “Roti Mela“