Methi Na Thepla

Read this recipe in Marathi
Servings: 8 to 9 theplas

 Ingredients:

1 cup wheat flour (chapati flour)
2 tspn chickpea flour (besan)
3 tbspn bhakri flour (Jowar flour/Bajra flour)
1/2 tspn turmeric powder
1 tspn red chilly powder/ 1/2 tspn green chilly paste
2 tspn sesame seeds (til)

1/2 tspn coriander seeds powder

1/4 tspn cumin powder

1 1/2 tspn sugar

 1 tspn salt

2 tspn ginger-garlic paste

2 tspn oil(mohan)

1 cup fenugreek leaves (methi leaves)
yogurt/curd for kneading the flour (approx. 1/4 cup)

Rice flour/wheat flour for dusting

Method:

1. Take wheat flour in a large plate. Add  chickpea flour and bhakri flour. Add all the spices, sesame seeds, ginger garlic paste, salt, sugar, 2 tspn oil and mix well. Besan and mohan (oil) will help to make theplas more soft and crispy.

2. Add Chopped fenugreek leaves and combine well.

3. Add spoon by spoon yogurt to the mixture and knead medium soft dough. Rub little oil to it and keep it covered for half an hour. Do not use water for kneading.

4. Make lemon size equal balls of the dough and roll out 7" dia circle theplas. Use rice flour for dusting.

5. Heat tawa and roast both the side till completely cooked or till light brown spots appear. You can spread little butter or ghee on thepla while roasting. 

6. Serve theplas with chunda or with tamarind chutney.

Tip: You can store these theplas in the refrigerator for 15-20 days.

If bajra flour and jowar flour both are available then you can add both the flours in half-half quantities.