Methi theplas

Yield: 1 servings

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

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Converted by MM_Buster v2.0l.

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