Thepla

A roasted, wheat based dish, it makes a healthy and sumptuous breakfast or lunch. This food item is a native of Gujrat, India and was made famous in other parts of the country by the traveling business clan of Gujrat. Ideal for long distance travel as is easy to carry and stays fresh for around a week.

Ingredients

Methi leaves – 2 bunch

Wheat flour – 1 cup

Besan (chikpea flour)– 3 table spoons

Red chili powder – 2 spoons

Green chilies – 2

Garlic – 1 teaspoon

Sugar and salt to taste

Jeera (Cumin seeds) + til seeds – roasted and ground

Method

• Finely chop the methi leaves and keep aside
• Make a fine paste of green chilies, salt, sugar and garlic
• Take the wheat flour and add the red chili powder
• Mix besan (chikpeas flour) and methi leaves in it
• Add the green chili paste and Jeera + til powder
• Make a thick dough of this mixture
• Roll thin round rotis on a rolling pin and roast it in a pan
• Brush little oil on the roti’s while roasting

These methi theplas taste yum with curd, pickles or butter.