Wednesday, November 4, 2009

Methi na Thepla(2)

Thanks to different techniques/ingredients used by my family members, I actually have mutliple recipes for the good, old methi thepla. Here's recipe#2 -

Methi na Thepla
Fenugreek Flatbread
2 cups wheat flour + 2 tbsp for dredging
1 tbsp sesame seeds/teel/tal
1/2 tsp carrom seeds/owa/ajmo/ajwain
1/2 tsp asafoetida/hing
salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander-cumin powder/dhana jiru

1 bunch frenugreek leaves/methi, roughly chopped
1/2 tbsp grated jaggery + 1/3 cup water

2 tbsp plain yogurt
1 tsp ginger+green chili paste
1 tsp oil + more oil for roasting/frying

1. Using the pressure of your fingers, dissolve the jaggery in the water. Set aside.
2. Mix wheat flour with all the dry powders, seeds and salt.
3. Stir in chopped fenugreek leaves, green chili-ginger paste & yogurt. Mix with your hand.
4. Now carefully pour jaggery water, few spoonfuls at a time, to knead a dough which is not too sticky.
5. After the dough is formed in a ball, add spoonful of oil and keep kneading till the dough does not stick back tp your fingers anymore. Cover and keep aside.
6. Heat tawa/frying pan/skillet/griddle.
7. Make 20 equal balls of the dough. Roll out into a thin discs.
8. Roast on both sides using oil as needed, till brown spots appear.
9. Serve with sweet pickle/chundo & yogurt.

Note -
1. Grate the jaggery before trying to dissolve in water.


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