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Nachni Methi theplas

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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

Nachni Methi theplas

  • 30 minutes
  • Serves 2
  • Easy


These 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.

 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

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  • It is rich in proteins and high in minerals.
  • Regular consumption of ragi flour in our diet reduses bad cholesterol and also reduces the risk of cardio vascular disease.
  • Ragi prevents ageing and is rich in antioxidants.
  • Ragi also controls diabtes.

I am sure these points will motivate you enough to try including Ragi flour or finger millet in your everyday diet. Do give this recipe a try that is not just healthy and nutritious but also very pleasing to your palate.Being a Gujurati, theplas have been the most staple option for breakfast, lunch or dinner. Usually theplas are made with wheat flour and methi (fenugreek leaves) and many other option like lauki (bottle gourd), palak (spinach leaves) and the list can go on. I prepare them very often and try to give a new variation all the time.

My kids love this recipee too and I often pack it for lunch along with curd and pickle.  Do give this healty variation a try and learn to inlcude ragi in your daily diet. Indian. Also, try my 2 spinach based Indian breads that are just comforting and delicious Spinach pooris and Stuffed spinach parathas along with Boondi raita. Also they make perfect options for kids lunch box.




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 finger tips.


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 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.

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