I rarely make stuffed chapathi for dinner. Though i know its very easy n quick to make , i am not doing this often.At least this year i should try more varieties n post here.I used to make thepla by sautéing the leaves & add curd / buttermilk to remove its bitter taste.It comes out good n soft.
Recently i met Megha , mom of raksha’s friend.She is a very sweet person n good friend of me.She knows about my food blog , admires it and she used to give me some tips in cooking. She is a pro in andhra & karnataka recipes .Recently she showed me how to make ragi mudde.I’ll post it soon.I hope to learn more recipes from her and post here. Yesterday we bought methi leaves and i asked her about thepla.She told not to saute the leaves as it may lose its nutrition and she guaranteed that it wont taste bitter if we add right amount of spices. So i tried it yesterday as per her recipe. Its very simple n was tasting great.As she told it was very soft and i couldn’t find a trace of bitterness in it. Thanks a lot Megha ..
- For variations , we can saute the methi leaves till it shrinks in size & then add to flour.
- We can also use butter milk instead of water OR we can use 2 tbsp of curd to get a soft & tasty roti.
- Sambar powder can used instead of red chilly & dhania powder. Add 2 tsp of sambar powder for the above recipe.