METHI KA THEPLA

                             Methi ka Thepla

INGREDIENTS

Ingredients:

1 cup + 1/2 cup Wheat Flour

1/2 cup finely chopped  Methi

3 tablespoons finely chopped Coriander Leaves

1 tablespoon Curd (yogurt)

1 teaspoon Red Chilli Powder

1/2 teaspoon Turmeric Powder

1 teaspoon Coriander Powder

2 teaspoons Oil 

Salt

recipe

Directions:



Mix 1 cup wheat flour, methi leaves, coriander leaves, curd, red chilli powder, coriander powder, turmeric powder, 1-teaspoon oil and salt in a bowl.



Add water as needed in small incremental quantities and knead a smooth and soft dough like roti dough). Grease its surface with 1-teaspoon oil. Cover the dough with a clean cloth or a plate and leave aside for 10 minutes. After 1o minutes,  give them a round shape like ball.



Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, press it in between your palms or against roti making board (rolling board) to flatten it and transform into patty like shape. Coat it with dry wheat flour and place it on a rolling board.



Roll it out into a circle having approx. 6-7 inch diameter (like roti or paratha).



Heat tava/griddle over medium flame. When tava is medium hot, place raw methi thepla on it

.

When tiny bubbles appear on the top surface, flip it over, spread 1/2-teaspoon oil evenly on its surface and cook for 30 seconds.

Flip it again, spread 1/2 teaspoon oil evenly on its surface and cook other side as well. Press it against tawa/griddle with a spatula so that it cooks evenly, cook for 20-30 seconds. Repeat flip-press-cook process (without spreading any more oil) until light golden brown spots appear on both sides. Switch between low to medium flame as required while cooking it.