Methi Thepla
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Methi Thepla is soft and can be eaten as such. It doesn’t need any side dish, but curd and pickle is a great option. It is also an excellent choice for breakfast, snack and for your lunchbox.fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers.
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Ingredients
- 1 cup chopped fenugreek leaves
- 2 cup whole wheat flour
- 1 /4 cup bajra flour
- 1 tbsp gram flour
- 1 tbsp oil
- 2 tbsp curd
- 1/4 teaspoon turmuric pwr
- 1 teaspoon red chilli powder
- 1/2 teaspoon Salt
- 1 teaspoon ginger green chilli garlic paste
- 2 teaspoon oil for shallow frying
- 2 teaspoon sesame seeds
- 1/2 teaspoon carom seeds
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Instructions
- rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Add 1/2 tsp oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.
- Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.
- Heat a non-stick tava and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides
- Serve hot with chunda or sweet mango pickle and curd.
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