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Wednesday 28 November 2012
I was planning on making chappathi today but then decided to spice it up and make methi thepla. The advantage is it does not need a side dish as it tastes good on its own and can be had with some pickle.
Wheat flour-3-4 cups
Methi leaves- 1 bunch or 3 large cubes of frozen (can use grated doodhi/lauki instead for doodhi thepla)
Ginger garlic green chilli paste- 1"ginger, 3 cloves garlic, 6 green chillis
Coriander leaves- 2tbsp, chopped
Spices-1/2 tsp turmeric,1 tsp paprika powder, salt,1 tsp sugar(optional)
water- little, for kneading
1.Make a paste of ginger garlic and green chillis .
2.To the yoghurt add all the spices which will ensure even distribution on kneading.
3. In a large bowl take the wholemeal flour, add sesame seeds, ajwain, oil and mix. Next add the methi leaves, coriander leaves and ginger garlic greenchilli paste. Mix again.
4. Now add the yoghurt with the spices and knead well. Sprinkle little wateror yoghurt if required and make a dough just like for chappathi.
5. Take a small portion and roll them like roti and cook on a tava on both sides smearing little oil.
Serve it with any sweet and sour pickle and Tea.