Thepla Recipe

Methi paratha is an any time favourite dish which can be eaten for breakfast, lunch, snack or even dinner. It is very nutritious and can be store for 2-3 days so you can enjoy during travelling.

Ingredients

1 cup finely chopped fenugreek leaves (methi)
1 cup wheat flour
1 tsp ajwain
1 tsp finely chopped coriander leaves
1 tsp finely chopped green chillies
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp ginger-garlic paste
1 cup water with jaggery(sugar)
Oil as needed
Salt to taste



Method

1. Mix the flour, ajwain, methi leaves, coriander leaves, green chillies, ginger-garlic paste, asafoetida, turmeric powder and salt.
2. Mix it well and add water.
3. Knead dough using 1 tsp oil and keep aside for 10-15 mins
4. Prepare medium sized balls from the dough.
5. Give them a round shape with a rolling pin.
6. Heat a tava and roast it both the side.
7. Now Apply little oil and roast both sides of theplas again.
8. Remove when well roasted.
9. Serve hot with curd or chutney.