Methi Thepla

Last week at Indian stores, I just couldn't resist myself from buying a bunch of fresh, bright-green methi (fenugreek) leaves. Somehow, I feel that separating methi leaves from its stem is a cumbersome job. Other than that, methi leaves gives a wonderful aroma and unique taste to all the recipes in which it is added.

Basic Info
Complexity - Medium

Prep time - 30 mins - 1 hr
Cook time - 1 - 1.5 hrs
Serves - about 10 Theplas

Ingredients
Whole Wheat flour / Atta - 1.5 cups
Besan/Chickpea flour - 1/4 cup
Methi - 1 cup (chopped, fresh leaves)
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Salt - to taste
Yogurt - 3 tbsp
Oil - 2 tsp
Warm water - as required

Method

Mix all of the dry ingredients together (along with methi leaves). Add yogurt and start kneading. Add water little by little as required and knead well until the dough comes together. Finally, add 2 tsp of oil and knead to make it a soft, smooth & firm dough. Cover and leave aside for 30 mins - 1 hr.

Divide the dough into 10 equal portions and roll them into balls. Dust the ball in whole wheat flour and roll it out into flat, thin and round shaped rotis. Repeat this for rest of the balls.

Heat a tawa/skillet on medium-high. When the pan is hot enough, carefully place the rolled-out roti into the pan and cook on both sides until brown spots appear. Smear little ghee/oil on both sides while cooking.

Remove from heat & store it in a closed container. Serve these healthy & tasty methi theplas with raitha / pickle.