Hi everyone ,
Ingredients
- 2 cups wheat flour / atta
- ¼ cup besan / gram flour
- ½ tsp kashmiri red chili powder / lal mirch powder
- 1 tsp sesame seeds / til
- ¼ tsp turmeric / haldi
- ½ tsp carom seeds / ajwain
- 1 green chili, chopped
- salt to taste
- 1 inch ginger, grated
- 1 cup methi leaves / fenugreek leaves, finely chopped
- ½ cup curd / yogurt, fresh / sour
- water as required, to knead dough
- 2 tsp oil
- 5 tsp oil / ghee, for roasting
Instructions
- firstly, in a large mixing bowl take wheat flour and besan.
- also add chili powder, turmeric, sesame seeds, carom seeds and salt.
- additionally, add green chili and ginger.
- now add finely chopped methi leaves.
- give a rough mix making sure the spices are combined well.
- furthermore, add half cup of curd and combine the dough well.
- additionally, add some water and knead the dough.
- knead the dough to smooth and soft texture like of chapathi dough.
- add 2 tsp of oil and knead the dough for 5 more minutes.
- now pinch a medium sized ball dough, roll and flatten it.
- also dust with some wheat flour.
- further roll it in a thin circle like chapathi or paratha.
- now on a hot tawa place the rolled thepla and cook for a minute.
- furthermore, when the base is partly cooked, flip the methi thepla
- also brush oil / ghee and press slightly.
- finally, serve methi thepla with raita and pickle.
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