Sunday, November 1, 2009

Methi Thepla

Methi / Fenugreek leaves - 1 big bunch or 2 small bunches, washed, dried and the leaves separated from stems. Discard the stems

Whole Wheat Flour - 1 cup + more for rolling out the thepla
Besan / Chickpea Flour - 1 cup
Cumin Seeds - 1/2 tsp
Ajwain / Carom Seeds - 1/4 tsp
Finely chopped garlic -3 (optional)
Red chili powder - 1/4 tsp
Turmeric powder - a pinch
Boiled lentil or leftover dal- 2 tbsp
Yoghurt - 1 tbsp
Ghee / Olive Oil for cooking the theplas

Add all the spices to the methi leaves. Mix well.

Then add the mashed lentil. Add salt and whole wheat flour.

Lastly add the curd little at a time so that the mixture can be kneaded well. Set aside for a few minutes.

Roll the theplas like roti, use flour for easy rolling. Cook on a tava on both sides with a little ghee.

Makes about 7 theplas

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