Methi Thepla

Ingredients

• 2 cupsWhole wheat flour
• 3 tbspBesan (gram flour)
• 1 cupFresh methi leaves, chopped
• 1/4 cupCurd
• 1/2 tspTurmeric powder
• 1 tspRed chilli powder
• 1 tspCoriander powder
• 1/2 tspCumin powder
• 1 tspGinger garlic paste
• 1 tbspSesame seeds
• 1 tspSalt
• 1 tspSugar
• 2 tbspOil (in dough)
• 1/4 cup or as neededWater
• 3 tbspOil (for cooking)

Method

1. 1

   In a large bowl combine wheat flour, besan, chopped methi, all the spices, ginger garlic paste, sesame seeds, salt and sugar.

2. 2

   Add curd and 2 tbsp oil. Mix to bring together, then add water a tablespoon at a time and knead to a smooth, slightly stiff dough.

3. 3

   Cover and rest 15 minutes.

4. 4

   Divide into 10 balls. Roll each between sheets of parchment (or with flour) to a thin 6-inch round.

5. 5

   Heat a tawa on medium. Place a thepla, cook 30 seconds, flip, brush with a few drops of oil, cook 45 seconds until brown spots appear.

6. 6

   Flip once more, brush other side with oil, cook 20 seconds. Serve warm or cooled with curd, pickle and chai.