Indian Flavours - Methi Thepla | Chef Ananya Banerjee

Methi Thepla is one of the most popular and staple flat bread from Gujarati cuisine. If you are planning to go a long travel, it is the best travelling food. What makes it even more special is that it is a light as well as healthy snack! So give this recipe a try and let me know how you liked it?
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Ingredients:
• 2 cups Whole Wheat Flour
• 1/2 cup Chickpea Flour
• 1 cup Fenugreek Leaves chopped
• 1/2 cup Curd
• 1/2 tsp Ginger Paste
• 1/2 tsp Garlic Paste
• 1/2 tsp Green Chilli Chopped
• 1/4 tsp Hing
• 1/2 tsp Cumin Seeds
• 1/2 tsp Carom Seeds
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• Salt to taste

Method:
1. Mix all the ingredients except warm water in a bowl.
2. Mix nicely with your fingertips.
3. Add very little water and knead to make a soft dough.
4. Keep in mind the fenugreek leaves will leave water, so add very little water while kneading.
5. Cover and keep the dough for 15-20 minutes.
6. Add a tbsp of oil in the bowl and knead the dough again for a minute.
7. Divide the dough into 10 equal balls.
8. Dust and roll the balls to a 6-7 inch circle.
9. Heat a griddle. Keepeep the thepla on the hot griddle and cook from both the sides till brown spots appear.
10. Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.
11. Keep pressing the thepla with a flat spoon while it is cooking.
12. Serve hot with pickle and curd.

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