Methi theplas

Yield: 1 servings

Measure Ingredient
1 cup Wheat flour
¼ cup Gramflour
¼ cup Rice flour
1 bunch Methi; (fenugreek) leaves
; cleaned
½ bunch Coriander leaves cleaned
2 tablespoons Oil
1 teaspoon Sesame seeds
½ teaspoon Cumin seeds
3 Green chillies crushed
2 teaspoons Red chilli powder
¼ Turmeric powder
Salt to taste
Oil to shallow fry

Sieve flours together. Wash and chop greens finely.

Mix all ingredients except oil to shallow fry.

Knead into a soft pliable dough using as much water as required.

Divide the dough into 10-12 parts and knead into rounds.

Roll into a chappati, about 6" in diameter with the help of some flour.

Shallowfry on a hot griddle applying some oil on both sides till done.

Repeat for all. Cool to room temperature.

Pack in foil or store in a tight-lidded container.

Eat with sweet or hot mango pickle or curds.

Making time: 30 minutes.

Makes: 10-12 theplas

Shelflife: 2-3 days.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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