Gujarati Methi Thepla

Methi thepla -spicy flat breads made with wheat flour and fresh methi(fenugreek).Delicious served with pickles.These are commonly served for breakfast in gujarati homes. Also ideal for picnics and lunch boxes smeared with a little jam or pickle and rolled up.

Ingredients:

Makes about 20

2 cups whole wheat flour

1/2 cup besan (chick pea flour)flour

1/4 cup bajra ( millet)flour

1 teaspoon turmeric

½ teaspoon chilli powder

1.25 teaspoon salt

1 cup fresh chopped green methi (fenugreek)

1 table spoon sunflower oil for dough

½ cup sunflower oil for roasting the theplas.
Water for making dough

Method:

1. Mix flour, spices and 1 tablespoon oil and make pliable dough with water.

2. Cover and leave aside for 30 mins.

3. Knead the dough and divide dough into small balls

4. Using a rolling pin roll out each ball into a 6 inch diameter circle about 2mm thick.

5. Place the thepla on a tava, do not add oil at this stage.when bubbles start to form flip the thepla over.

6. Sparingly smear the thepla with 1/2 teaspoon oil and flip back again.

7.Smear the 2nd side with oil and flip back.

8.Thepla should be soft and not crispy.When brown spots appear thepla is ready.

Repeat for rest of dough.

NB Optional -To make the thepla more spicy you can add 1 teaspoon fresh ginger paste, 1-2 finely chopped chillies, 1/2 teaspoon ajwain and also 1/2 teaspoon sesame seeds.