Thepla / Methi leaves roti

During December 2007, I was travelling by train with my family from Dharwad to Mumbai. As always train journey is pretty interesting mainly because we get to meet and interact with new people every time.

This time we had a Gujarati family travelling with us in the same coach. They were foodies and eating different stuff throughout the journey. I got to taste yummy Thepla (sweet, sour & Methi flavoured Chapati, Gujarati special) and loved it. She even wrote the recipe on a piece of paper for me. I have been cooking Thepla for 10+ years now. Here is the recipe for you.

Ingredients

Wheat Flour - 3/4 Cup
Besan - 1/4 Cup
Fenugreek / Methi leaves - 1 medium sized bunch
Grated Jaggery - 2 spoons
Green Chillies - 3 to 4
Garlic - 3 Cloves
Tamarind Juice - 2 spoons
Cumin Seeds - 1 spoon
Ajwain Seeds - 1 spoon
Salt to taste
Oil - 8-10 Spoons

Method

Wash & cut the Fenugreek leaves into small pieces. Grind green chillies & garlic cloves. Grind the Fenugreek leaves by adding little water.

Now add all other ingredients and mix well. Dough should of Chapati dough consistency. Add 3-4 spoons of oil and kneed the dough again.

Heat a thick bottomed Tawa & apply the oil.

Take medium lemon sized dough and roll-out similar to a Chapati on the rolling-board. Transfer it on to the Tawa and cook both the sides by applying oil.

Yummy Thepla is ready.