I followed Raks' recipe mostly and should say it came out very close to the one I had tasted.Though it did not score any marks in the looks department,I am still wondering why it didn't come out round:-O,it tasted great.I served it with some Raita and Mango Chundo and it made for a very delicious meal.
Cut off the methi leaves from the stem using a kitchen scissor-makes the job much easier,clean and roughly chop it.Saute the cleaned leaves in a non stick kadai till it slightly changes in colour and reduces in volume.
Add the sauteed leaves along with all the other ingredients in a shallow pan and mix well to form a dough.Start with 4-5 tbsps of buttermilk and add more if required.
Knead for a few minutes to form a soft and pliable dough.
Make equal sized golf-ball sized balls and thinly roll into a round shape or whichever shape you fancy;).
Heat a tava and add a tsp of oil and cook the thepla on both sides till it is well cooked and starts browning.
- *I used around half a cup of yogurt diluted with a couple of tbsps water to make the dough.
- Methi thepla/paratha has a higher shelf life which makes it ideal travel food.