मेथी थेपला
Methi thepla
Thepla keeps for days, so it is what goes in the bag for a train journey. Our sweet lemon achaar is how we eat it: sweet and sour against the bitter methi.
35 min · Makes 10
Eat it with
You need
- 2 cups wheat flour
- 1 cup methi leaves, chopped
- 2 tbsp besan
- ½ cup curd
- 1 tsp ginger-chilli paste
- ½ tsp turmeric
- 1 tsp red chilli powder
- ½ tsp ajwain
- 1 tsp sesame seeds
- 2 tbsp oil, plus more for cooking
- Salt
How we make it
- Mix everything except water. Knead a soft dough, adding water only if it needs it; the curd and methi bring their own.
- Rest it for 15 minutes.
- Roll each ball thin, thinner than a chapati.
- Cook on a hot tava with a little oil on each side, until brown spots show.
- Cool before packing. They keep 3 to 4 days.
Watch it made
Every cook does this a little differently. This video is Sanjyot Keer, Your Food Lab's way, and worth a watch.
Video by Your Food Lab on YouTube · open on YouTube