METHI THEPLA

[SupremeSohni]

METHI THEPLA

INGREDIENTS

2 cups wheat flour (atta)

½ cup gram flour (besan)

1 cup curd

1 cup, fresh fenugreek leaves (methi), finely chopped

1 teaspoon ginger paste

1 teaspoon green chilli paste

1 teaspoon garam masala

1 teaspoon turmeric powder (haldi)

salt to taste

2 tablespoons oil (plus more for cooking the theplas)

warm water

PREPARATION
Mix the methi leaves into the curd in a small bowl and set aside for an hour. Add the flours, oil, ginger and green chilli pastes, garam masala, turmeric and salt to the methi mixture. Make a stiff dough, adding warm water, as required. Make little balls out of the dough. Take a ball of dough, flatten it out and gently roll it into thin chappatis on a floured surface. Heat a skillet or tava and cook the theplas on both sides, taking a little oil and generously spreading it over the thepla. Flip the thepla, add some more oil and flip it again. Repeat this procedure until the thepla is cooked well on both sides.
Note:Theplas are best eaten with curd and may be enjoyed either warm or cold.