Methi Na Thepla

Methi na thepla is cooked almost in every gujarati home. I love to have thepla in breakfast with hot cup of tea. 

It can be served with hot mango pickle, chundo or yogurt. Kids will get super happy with their favorite spreads on it like jam, butter and cheese. 

It is also a perfect travel food.

Methi Na Thepla Recipe:

       Serve: makes 6-8 theplas

Ingredients:

• 1 cup chopped methi leaves
• 1-1/2 cup whole wheat flour
• 2-3 tablespoons chick pea flour
• 2 teaspoons green chili finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons oil (divided for kneading dough, and cooking)
• 1 teaspoon sesame seeds
• 1 teaspoon carom seeds (ajwain)
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• Salt to taste
• Water for kneading dough

Method:

• Wash and chop the methi leaves.
• Add wheat flour, chickpea flour, 1 tablespoon of oil and all the remaining ingredients except water.
• Mix well.
• Add water slowly and make a semi-soft dough.
• Knead the dough for 5 minutes. Use oil if dough sticks to palm.
• Cover and let it rest for 15-20 minutes.
• Make equal sized balls. 
• Take one ball and flattened it with palms.
• Sprinkle some dry flour on rolling board. Using rolling pin roll it in a round shape. (you can use more dry flour if the dough sticks to the board or rolling pin)
• you can roll out as thin as chapati or as thick as paratha.
• Heat a nonstick tawa on a medium heat.
• Place the rolled thepla on tawa. 
• Wait until you see few bumps. flip it over and cook until you get a light brown spots.
• Smear oil on thepla and flip the side, press gently and turn.
• Cook until you get a brown spots on both the sides.
• Serve with yogurt or chai.