Methi Thepla

Methi Thepla

Ingredients:
2 cups Whole Wheat flour
1 cup Besan(Chickpea flour)
2 cups Methi(Fenugreek) leaves
1 tbsp Aam ka achar masala(optional)
2-3 tbsp Curd
1 tbsp. Sesame seeds
1 tsp Coriander powder
1/2 tsp Red chili powder
1 tsp Cumin powder
1 tsp Ginger-Green chili paste
1/2 tsp Turmeric powder
2 tbsp Oil
Salt to taste
Oil/Ghee,to roast theplas

Method:
Chop methi leaves finely and add salt and leave for 5 mins.Squeeze the extra water from the
methi leaves completely,this will remove the bitterness of the leaves.However this step is optional.
Take a big bowl and add wheat flour and besan along with all the masalas and mix well.
Add oil and curd and rub and mix the flour nicely.
Now add methi leaves, sesame seeds, aam ka achar masala with little water and knead till the
dough is smooth and soft.If the dough becomes sticky sprinkle some more flour and knead again.
Grease your hands and knead it again until it gets the elastic texture.cover it and leave it for 20-25 mins.
Make medium size balls of the dough and roll it to a disc of 6'' in diameter by dusting it in
between with the dry flour .
Heat a thick tawa and place the rolled thepla on the tawa and let it cook slightly on one
side.Turn it to the other side and apply 1tsp oil/ghee and roast and then turn it again and
apply oil(ghee) and let it roast on both sides till it forms the brown spots.
Prepare all the theplas in the same manner and stack them in a roti basket.
Serve the theplas hot/warm/cold with Pickle and yogurt.I served mine with Mixed Vegetable Achar