Methi Theplas

Recipe Ingredients

1 cup	62g / 2.2oz	Wheat flour
1/4 cup	15g / 0.5oz	Gramflour
1/4 cup	40g / 1.4oz	Rice flour
1		Methi - (fenugreek) leaves cleaned
1/2		Coriander leaves cleaned
2 tablespoons	30ml	Oil
1 teaspoon	5ml	Sesame seeds
1/2 teaspoon	2.5ml	Cumin seeds
3		Green chillies crushed
2 teaspoons	10ml	Red chilli powder
1/4		Turmeric powder
		Salt to taste
		Oil to shallow fry

Recipe Instructions

Sieve flours together. Wash and chop greens finely.

Mix all ingredients except oil to shallow fry.

Knead into a soft pliable dough using as much water as required.

Divide the dough into 10-12 parts and knead into rounds.

Roll into a chappati, about 6" in diameter with the help of some flour.

Shallowfry on a hot griddle applying some oil on both sides till done.

Repeat for all. Cool to room temperature.

Pack in foil or store in a tight-lidded container.

Eat with sweet or hot mango pickle or curds.

Making time: 30 minutes.

Makes: 10-12 theplas

Shelflife: 2-3 days.

Source:
welcometoindia.com

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