Thepla made with Kasturi Methi (Dried Fenegreek Leaves)
Ingredients
1 cup wholewheat flour/all purpose flour
1/4 tsp chilli powder
1tsp coriander powder
¼ tsp garam masala
½ tsp cumin seeds
¼ tsp ginger-garlic paste (optional)
¼ tsp turmeric powder
Salt (to taste)
2 Tbspn Kasturi Methi
3 Tbspn yoghurt mixed with 2 Tbspn water
1-2 Tbspn oil
Method:
Mix all the dry ingredients in a bowl.
Whisk together the oil, water and yoghurt
Add wet to dry ingredients, mix and knead to form a soft but firm dough.
Add a tablespoon more water if needed
Allow to reset for 30 minutes under a damp cloth.
Divide the dough into small balls, flatten and roll thin.the discs should be rolled thinner than a roti/ chappati.
Toast on a hot thawa/griddle pan turning at least 3-4 times to allow it it puff up slightly and brown spots to appear. (toast as you would roti)
Smear butter/ghee on the top side and remove from pan
Serve hot.
Prepared, tried and tested by: Preshana Singh
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Interesting! I was curious about the taste of this food. Want to try this soon. Thank’s for the info It’s very easy to follow all the instruction.
Wonderful and glad you like it. Please try it out and let me know how you find it. 😉