Methi Thepla

Ingredients:

Methi/Fenugreek leaves – ½ cup (100gms) washed and chopped roughly

Whole Wheat flour – 1 cup (60gms)

Turmeric powder – ½ tsp

Red Chilli powder – 1 tsp

Coriander powder – 1 tsp

Salt – 1/4 tsp or as per dietician’s advice

Cumin seeds/jeera – ½ tsp

Curd – 1 tbsp (optional)

Oil – 2-3 tsp

Water to knead the dough

In a Kadhai, heat 2 tsp oil and add cumin seeds. Once they splutter, add chopped Methi and fry for one minute.
Add all the dry masalas and salt and saute the Methi leaves for another minute.
In a mixing bowl, take wheat flour, add the Methi mixture and one tablespoon curd and knead it like a chapatti dough by adding required amounts of water.
Set the dough to rest for 15-20 minutes.
Make equal portions of the dough and roll it like a chapatti keeping it slightly thick like a paratha.
Heat a tawa and roast the theplas by applying oil on both sides and serve hot with tea.