Methi Thepla

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 - 1 tsp

Ajwain - 1 tsp

Sugar - 1 tsp

Salt

Oil - 2 tsp

Yogurt - 1 tbsp.

Butter

In a food processor add Whole Wheat flour along with Besan, Methi leaves, Turmeric, Chilli powder, Coriander powder, Asafetida, Ginger Garlic paste, Green Chilli, Sesame seeds, Ajwain, Sugar, Salt, Oil and Yogurt. Process for 30 seconds until the ingredients are just combined. Adding little Water at a time knead the mixture into a soft smooth Dough. Remove the Dough from the food processor and transfer to a greased bowl. Let the dough rest for at least 30 minutes.

Make small balls with the Dough and roll it into a thick Chapatti.

Place the prepared Thepla in hot Tawa. Once bubbles begin to appear on the Thepla flip and cook the other side. Keep on flipping and cooking the Thepla until all the Dough is cooked. Transfer the Thepla to an insulated container and smear with Ghee on the top side. Keep covered. Finish off all the Dough like this.

Serve with Pickle and Raita.