Methi Thepla

Friends, here is a recipe after a long, mandatory break due to long working hours. I hope to be more regular, henceforth. 

Methi Thela is a very healthy and easy-to-make Gujrati recipe. Theplas can be made and preserved for several days. It is a preferred food caried by many during travelling as you can roll it and eat it comfortably.Theplas are generally eaten with traditional mango pickle or Chunda (a tangy sauce made from shredded raw mango).

Servings

: 10-12 theplas

Ingredients:
For the Curd mixture :
1/2 tspn Carom seeds  (Ajwain / Ajma / Owa)
1/2 cup Sour Curds (Yogurt)
1 tspn Sugar
Salt to taste
1/2 Riped Banana
2 tbspns Vegetable oil

For Methi Thepla :
1 and half cups Whole wheat flour
1/2 tspn Turmeric powder
1/2 tspn Red chilly powder
1/4 tspn Asafoetida (Hing)
1 tspn Coriander - Cumin Powder
1 Cup chopped fenugreek leaves (Methi)
Curd Mixture (As above)
Water as required

Other Ingredients :
Wheat flour (for dusting)
Vegetable Oil (for roasting)

To serve with :
Tomato Ketchup Or
Green Chutney Or
Mango Pickle Or
Mango Chhunda

Method:

To make Curd mixture:

Corasely crush the Carom seeds. Take curd in a bowl. Add Carom seeds powder, Salt, Chopped Banana, Sugar and oil to it. Mix it with the help of blender to make smooth paste. Set it aside.

To make Methi Thepla:

Wash methi leaves and chop it finely. Take Whole wheat flour in a mixing bowl. Add turmeric powder, red chilly powder, asafoetida, coriander-cumin powder and chopped fenugreek leaves. Mix all the dry ingredients together. Then add the curd mixture to it slowly and knead it into a dough (Normal roti dough). If required, add some water to it. Also, check the taste of dough and adjust the spices, if required. Rest the dough for half an hour. 

Heat a griddle / Tawa on medium flame. Now make small sized balls of the dough. 

Take a dough ball on rolling surface and dust it with wheat flour. Roll out the dough balls into round shaped thin rotis. Dry roast the thepla from one side. Now change the side and apply some oil to it. Again, change the side and apply some oil. Roast it from both the sides.

Serve hot with Tomato Ketchup, Green chutney, Mango pickle or Chunda. 

Notes:
1. The sugar may be substituted with Jaggery.
2. You may also add two tablespoons of Bajri flour or Besan flour

Stepwise Pictures: