Ingredients to make 15 methi theplas:
A small bunch of methi leaves / fenugreek greens (or about 3 cups of leaves)
3 cups atta* + some for dusting
1/2 cup besan / chickpea flour
Scant 1.5 cup yogurt
1/2 tsp each - chilipowder, cumin seeds, salt
1/4 tsp turmeric powder
1 Tbsp ghee / oil (optional)
Oil to fry
(* Wheat flour used to make rotis, usually available in Indian grocery stores.)
Pinch the methi leaves and discard the stalks. Wash and roughly chop the leaves. Combine all the ingredients except the yogurt & the oil (used to fry) in a bowl and mix well. Add the yogurt gradually as you make the dough. The dough should be soft but easy to roll into a ball. Cover and set aside for about 30 minutes. Divide the dough into 15 balls or make lemon sized balls. Coat them with flour and press slightly to flatten them. Roll each into a thin circle of about 5 inches diameter, flouring the board as necessary. Heat a tava (cast iron, flat griddle) or a shallow frying pan over medium heat. Place the rolled thepla on the pan and cook until the surface appears bubbly. Turn around and add 1/2 tsp oil around the edges and the surface. Press the edges down with a spatula to cook evenly. As soon as the brown spots appear, the thepla is done. Repeat the process. For a detalied pictorial presentation of how to make rotis, look here.
I served these methi theplas with cucumber raita which can be prepared in a jiffy.This refreshing, cool cucumber raita is simple to make and can be a nice accompaniment to any meal. Raita recipe: Whisk about 2 cups of yogurt slightly. Grate a peeled & deseeded small cucumber. Add about 1/2 cup of grated cucumber, a tsp each of salt and cumin powder to the yogurt and stir well. Use it immediately or refrigerate until used.
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