Methi-naa Theplaa

2 cups rotli-no lot (chapatti flour)

½ cup chickpea flour

½ teaspoon hardar (turmeric)

1 ½ teaspoon marchu (cayenne pepper)

3 teaspoon mithu (salt)

2 teaspoon dhaanaa jiru

¼ teaspoon hing (asafetida)

2 teaspoon saaker (sugar)

2 cups methi (fenugreek leaves), trimmed & chopped

4 cloves lasan (garlic), minced

½ cup dahi (plain yogurt) or

chhaash (buttermilk)or

pani (water) water

4 tablespoon tel (oil)

1. Mix the whole wheat flour, chickpea flour & all-purpose flour.

2. Add in the salt, cayenne pepper, dhaanaa jiru, turmeric, asafetida & sugar.

3. Add fenugreek & garlic

4. Add enough yogurt (or buttermilk or water) to till it holds together.

5. Bind it all together with a little oil.

6. Break off into 1" balls and roll out to 6-8” .

7. In a heavy skillet at medium heat, pan fry each one, brushing additional oil on each side.

Note: some leftover rice or shredded zucchini can be added to the dough for a softer thelpaa

Note: If the fenugreek is dried, soak in warm water for ½ hour, drain and chop before adding to the dough. The water used for soaking can be used in the dough.

Note: If chapatti flour isn’t available, you can substitute 1 cup of whole wheat flour and 1 cup of all-purpose flour.

Source: Kokila