Methi Thepla

Methi thepla is one thing that I really loved to eat . Whenever there was time that I couldn't make rotis at home we used to get them at the grocery stores.Fresh fenugreek leaves chopped and added to the wheat flour and besan with spices are absolutely delicious.
I usually mix yogurt with a very little salt and 1/4 teaspoon of chaat  masala for 1/4 cup of yogurt to have with methi theplas. This goes well with pickles too.
Thanks to my friend who learnt this from her Gujarathi nanny and passed it on to me.

Ingredients,
Wheat flour- 2 cups
Chick Pea Flour- 6 tbsps (besan)
Yogurt- 6 tbsps
Carom seeds/ Ajwain- 1 teaspoon
Cumin  Powder- 1 teaspoon
Coriander Powder- 1 teaspoon
Fresh Fenugreek leaves- 1 cup ( chopped)
Ginger- 1 teaspoon (grated)
Turmeric- 1 teaspoon
Green chilli- 3 ( finely chopped)
Salt- 1 teaspoon
Cookin Oil- 1 tablespoon
Water - required enough for the dough.
Oil/ghee- a few teaspoon to smear on the theplas while cooking.

1. Mix all the above ingredients and slowly add water to make into a lump.
2. Knead well to make dough.
3. Divide them into 10-11 equal parts in small round shapes.
4. Roll each round shape with a rolling pin ,slightly thick.
5. Put this on the hot tava /griddle and bake on one side.
6. Smear oil on the top and flip the thepla.
7. Apply oil on the other side too.
8. Serve hot.

Mix all the ingredients with water and make dough.

Allow it to rest for 10- 15 minutes.

Divide the dough into 10-11 equal parts.

Roll each part flat.

Put this on the hot griddle,once you see thepla rising a little

smear oil on the top and flip it.

Apply oil on the other side  and bake well on both the sides.

Methi thepla.