Nachni Methi Theplas are absolutely adaptable and perfect for any time of the day. They are nutritious with an earthy flavor. It’s made with the combination of Nachni flour which is also known as Ragi Flour or Finger millet along with wheat flour with the freshness of methi leaves and aroma of spices. Nachni is an excellent source of protein, iron, and calcium and is one of the most healthy cereals.
History of Nachni
In India, the crop was probably introduced 4000 years ago and has been found in archeological excavations in the Harappan Civilization. Ragi, Nachni or finger millet has many health benefits like
- It is rich in proteins and high in minerals.
- Regular consumption of ragi flour in our diet reduces bad cholesterol and also reduces the risk of cardiovascular disease.
- Ragi prevents aging and is rich in antioxidants.
- Ragi also controls diabetes.
I am sure these points will motivate you enough to try including Nachni or Ragi flour or finger millet in your everyday diet. Do give Nachni Methi Theplas recipe a try that is not just healthy and nutritious but also very pleasing to your palate.
Nachni Methi Theplas are Healthy for Kids
Being a Gujurati, theplas have been the most staple option for breakfast, lunch, or dinner. Usually in our household theplas are made with wheat flour and methi (fenugreek leaves) and many other options like lauki (bottle gourd), palak (spinach leaves) and the list can go on. We also mix flours like Nachni, Gramflour, Bajra to name some few.
I prepare them very often and try to give new variations all the time. My kids love this recipe too and I often pack it for lunch along with curd and pickle. Do give this healthy variation a try and learn to include Nachni, in your daily diet. This is perfect for kids’ lunchboxes as well.
Also, try my 2 spinach based Indian bread that are just comforting and delicious Spinach pooris and Stuffed spinach parathas along with Boondi raita. Also, they make perfect options for kids’ lunch boxes.
Serving options of Nachni Methi Theplas
Nachni Methi Theplas taste best with plain yogurt, Boondi raita, Mix vegetable raita, Aloo ki sabzi, or any kind of pickle. My elder daughter likes it with plain yogurt, the younger one likes to eat Nachni theplas with pickle and my husband relishes it with aloo ki sabzi. If you ask me I can eat Nachni Theplas with all the above combinations or simply roll it and have it with a cup of tea.
Recipe of Nachni Methi Theplas
Ingredients:
1 1/2 cups Nachni or Ragi Flour
1/2 cup Wheat flour
1 tbsp Ghee
1 cup Chopped and washed methi leaves or fenugreek
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Red chili powder
Salt as per taste
2 tbsp Oil to fry theplas
Method:
1. Take a broad vessel and mix Nachni, ragi flour, and wheat flour in it.
2. Add chopped methi or fenugreek leaves in the flour and mix everything well with your fingertips.
3. Add turmeric powder, red chili powder, coriander powder, salt, and ghee in the flour.
4. Mix it well, add water and knead the dough very gently.
5. Make a soft dough and cover it with a damp cloth and keep it aside for 15 minutes.
6. Take the dough and knead it again for a few seconds.
7. Now pinch lemon sized balls and keep it aside.
8. Repeat the same process for all the dough.
9. Take one lemon sized ball, dust some plain flour on it, and roll it.
10. Heat an iron griddle, once its hot add the rolled roti on it.
11. Keep the flame on medium to high and cook until you see brown spots on them.
12. Now flip the side and let it cook on the other side.
13. Now apply oil on it and cook nicely pressing with a metal spatula.
14. Once they are nicely cooked remove it from the griddle and keep it in a casserole.
15. Repeat the same process with all the Nachni methi theplas and pile it in a casserole.
16. Serve this hot or cold with a dollop of butter, curd raita, and pickles.
Recipe of Nachni Methi Theplas
Ingredients
- 1 ½ cups Nachni or Ragi Flour
- ½ cup Wheat flour
- 1 tbsp Ghee
- 1 cup Chopped and washed methi leaves or fenugreek
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- Salt as per taste
- 2 tbsp Oil to fry theplas
Instructions
- Take a broad vessel and mix Nachni, ragi flour, and wheat flour in it.
- Add chopped methi or fenugreek leaves in the flour and mix everything well with your fingertips.
- Add turmeric powder, red chili powder, coriander powder, salt, and ghee in the flour.
- Mix it well, add water and knead the dough very gently.
- Make a soft dough and cover it with a damp cloth and keep it aside for 15 minutes.
- Take the dough and knead it again for a few seconds.
- Now pinch lemon sized balls and keep it aside.
- Repeat the same process for all the dough.
- Take one lemon sized ball, dust some plain flour on it, and roll it.
- Heat an iron griddle, once its hot add the rolled roti on it.
- Keep the flame on medium to high and cook until you see brown spots on them.
- Now flip the side and let it cook on the other side.
- Now apply oil on it and cook nicely pressing with a metal spatula.
- Once they are nicely cooked remove it from the griddle and keep it in a casserole.
- Repeat the same process with all the Nachni methi theplas and pile it in a casserole.
- Serve this hot or cold with a dollop of butter, curd raita, and pickles.
