Methi thepla

Methi thepla is a Indian flat bread with fenugreek leaves. This is so healthy and a nice combo with mango chunda. When comes to Gujarathi cuisine Methi thepla is common. It is suitable for travel. While packing for more than a day avoid curd/yogurt, use plain water. It stays good for 2 to 3 days. If you don't add besan flour the thepla becomes hard and taste bitter because of fenugreek leaves. 

Ingredients:

• Whole wheat flour - 2 cups
• Besan flour/gram flour - 1/4 cup
• Curd  /yogurt - 1/2 cup
• Red chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Grated ginger - 1/2 tsp
• Roasted cumin powder - 1/4 tsp
• Methi / Fenugreek leaves - 1 cup, chopped finely
• Cilantro - 1/4 chopped finely
• Salt - as per taste
• Oil - as per need

Method:

Combine wheat flour, gram flour, red chilly powder, turmeric powder, roasted cumin powder, grated ginger and salt in a mixing bowl. Rinse the methi leaves and cilantro and drain in the strainer. Chop finely. Combine the chopped leaves and curd.

Combine well. The yogurt make the flour crumbly. Add water little by little to form a soft dough, using hand or a food processor. Add a tsp of oil so that it does not stick in hand or processor comes out clean . Divide the dough equally into 13 medium  balls.

Take a portion and dust it with the flour, flatten and roll into round shape using a rolling pin. Heat a pan and place the flattened dough. Cook both sides pouring a tsp of oil. Fry until golden brown.

Serve with mango chunda and yogurt.