Thepla

Methiche  theple
  (Indian bread stuffed with fenugreek leaves)
Thepla is basically a Gujarati dish and it tastes best when Gujjus make it......just like when it comes to Garaba, no one can match up with them. They are born with these skills. Though I got the Gujju recipe from our neighbor Maya, I get hesitant on adding the amount of oil she pours in ;) and I know that makes the BIG difference.  I believe that any dish tastes 'yummy' if you have an extra hand on oil or ghee. But I also believe 'MODERATION IS THE KEY'.

Ingredients
1 cup methi/fenugreek leaves
2 tsp ginger-garlic-green chili paste( 2 green chilies,1 inch ginger, 5-6 garlic cloves)

1 tsp Fresh lemon juice
2 tsp coriander seeds powder
1 tsp cumin seeds powder
1/2 turmeric powder
1 tsp red chili powder
salt and sugar to taste
 3-4  tsp oil
1 cup wheat flour

Method

• Clean methi leaves in water. Drain water and pat dry the leaves. Chop the leaves.
• In a mixing bowl add all ingredients one by one. Mix in  the methi leaves and knead the dough by adding wheat flour in parts. Use water if required.(If oil is more than sufficient,less water is required and vice a versa.)
• Make 6-7 equal parts of the dough.
• Roll each part into a roti using a laTNe(rolling pin.)
• Roast it from both sides on the griddle. Use of oil while roasting is optional.
• Serve with yoghurt/curd/dahi or home made butter or pickle/loNache
  
  
  Note
  
  • I grind some methi leaves/fenugreek leaves while making chili garlic paste,it gives green color to the theplas.
  • If methi leaves are not tender then I take only leaves( without stems) and make bhaji out of it with the same ingredients and then knead a dough.
  • Palak(spinach )or coriander theplas are also made in the same way.(use blanched spinach instead of raw)