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METHI THEPLA [ vedio is at the bottom ]
Thepla is a gujrati dish . These paranthas are mixed with lots of methi leaves and masalas and can be stored in freezer for 15 days
While travelling also they are ready to eat for 2-3 days . As they are mixed with masalas , they can be eaten with plain dahi or green chilli or raw also . Achar is the best option while travelling to eat with theplas .
COOKING TIME 1/2 hour SERVES 6
INGREDIENTS
Methi leaves 1 cup washed and cut
Wheat flour 2 cup
Besan 1 cup
Dahi 1/2 cup , salt , red chilli powder 1/2 tsp , haldi 1 tsp , dhaniya powder 1 tsp , ajwain 1/2 tsp , hing 1/2 tsp , oil 1tbs , hot water as needed [ corriander leaves 1tbs optional ]
METHOD
Wash and cut methi leaves . Add besan to the wheat flour .
Add all the masalas salt , red chilli powder , haldi , dhaniya powder ,ajwain , hing to the wheat , besan mixture . Mix them well .
Put methi leaves and mix again . Put dahi and oil and knead them with every thing .Now add hot water slowly to make a perfect dough neither hard nor soft . Leave it covered for 1/2 hour .
After 1/2 hour knead again the dough with oil coated hand .
Take little dough to roll thepla . Roll it thin 6-7 ' round . Put on hot tawa , After 30 seconds flip it over . Put 1tsp oil on each side to roast it like parantha . Do not roast the thepla crisp .
Roast each thepla with oil . If you are travelling . cool them and then store them . Otherwise enjoy with curd , achar , green chilli or with any vegetable .
For storing in the freezer . after cooling them , wrap them in aluminium foil and keep in the ziplock and then keep in the freezer.
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