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Oil – 2 tbsp. Cumin seeds – 1 tsp Potato – 4, cubed Turmeric – 1/4 tsp Chilli powder – 1 tsp Coriander powder – 2 tsp Garam Masala powder – 1 tsp Salt Methi Leaves – 1 bunch Heat Oil in a medium pan. Temper Cumin seeds. Add the cubed Potatoes and season them with Turmeric, Chilli powder, Coriander powder, Garam Masala powder and required Salt. Mix well and cook closed for 5 min. Add the Methi leaves and cook closed for another 5 min or until the Potatoes are done. Remove from

Whole Wheat Flour - 2 + 1/2 cup Methi - 1 cup, blanched and chopped Potato - 1, steamed and mashed Garlic - 4 cloves, minced Green Chilli - 2, minced Sesame seeds - 1 tsp Ajwain - 1 tsp Turmeric - 1 tsp Butter - 1 tbsp. Salt Oil In a food processor add 2 cups Whole Wheat flour followed by Methi, Potato, Garlic, Green Chilli, Sesame seeds, Ajwain, Turmeric, Butter and required Salt. Run the food processor adding required Water to make a soft Dough. Smear the Dough with Oil an

Thepla is a very famous Gujarati flatbread. It is prepared by kneading together a mixture of Flours, mild Spices, and desired Vegetables. The Dough is then pan fried in tawa. Here I have used Fenugreek leaves here to make lip smacking Methi Thepla. Whole Wheat Flour - 2 cup Besan - 1/4, cup Methi Leaves - 2 cup, chopped Turmeric - 1/4 tsp Chilli Powder - 1/2 tsp Coriander Powder - 1/2 tsp Asafetida - 1/4 tsp Ginger Garlic paste - 1 tsp Green Chilli - 2, minced Sesame Seeds -