by Pallavi Purani

Beetroot Methi Theplas

Beeetroot and methi together were a marriage made in heaven. The earthy beets against the slightly bitter and edgy methi leaves were gorgeous with the bajra and whole wheat flour. I was floored the first time I tried it. Now it is a staple at my and even my mother’s and his mother’s home.

Print Recipe
Beetroot Methi Theplas
Course breads
Cuisine gujarati
Prep Time 15 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Course breads
Cuisine gujarati
Prep Time 15 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Instructions
  1. Peel and boil the beetroots whole with 1/2 cup water. 1 whistle on full flame and 1 on medium flame. Let the steam escape. Take them out and do not throw the water.
  2. Once they are slightly cool to touch, grate them with broad side of the grater or pulse them to a paste in a mixer.
  3. Mix the flours, add salt, red chilly powder, turmeric, oil and lemon juice. Rub it all well.
  4. Now add the beetroot and methi leaves. Mix well.
  5. Add the reserve beets water little at a time and make a soft dough. Let it sit for 15 minutes before use.
  6. Make 12-14 balls from the dough and roll out thin, flat discs. Cook them well on a griddle/tava withiiut ghee/oil. Once they are dont on both sides, remove and apply ghee like we do to chapatis.
  7. Serve hot


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