I have been struggling these days to get my 16 month old son to eat some veggies instead of his favourite plain rotis with ghee. I had some methi and doodhi in the fridge and decided to make this dish for him. This dish can be served as breakfast or also a light dinner. It combines the health benefits of methi and doodhi with the goodness of whole wheat flour.
The recipe is simple & quick and very handy if you are looking for a quick meal. Here’s the recipe-
Ingredients:
1 bunch methi leaves (washed and chopped fine)
1 medium doodhi/lauki (peeled and grated)
3 cups wheat flour
3-4 tbsp besan/chickpea flour
red chilli powder
turmeric
salt
Oil
Jaggery (2 tsp)
Handful of Sesame seeds
Ajwain (1/2 tsp)
(The last three ingredients are optional and depends on personal preference. I personally love adding sesame seeds to theplas)
Method:
1) In a bowl place all the above mentioned ingredients and knead to a semi soft dough. Add water only as required(Since the grated doodhi will have water content).
3) Roll out the theplas and bake on a tava/gridle till it turns golden brown in colour on both sides.
Adventures of a Culinary kind 