I’m sticking with the theme of the week, All about Millets and made these theplas with bajra flour (pearl millet flour) and methi. This year I planted only a few greens in my backyard because with the India trip I didn’t want the plants to suffer while we were away. I harvested most of them and gave some away to family and friends.
I had half a pot of methi leaves that needed to be used up. I bookmarked this recipe from ‘India: The Cookbook‘ by Pushpesh Pant. I borrowed this book from the library, but had to return it since ran out of my renewals. I think I renewed it about 6 times, but finally had to return the book before they snatch my library card permanently from me. Even with all the renewals, I couldn’t get through most of my bookmarked recipes. So I took pictures of the recipes on my phone, this way I can get to them whenever I want to.
These theplas are almost like these Methi Theplas I made, but the spices and the flours are slightly different. I wasn’t expecting my kids to like these and made only a few to me and my husband. But they both loved these and ate more than half of what I made.