This is my version of the popular Methi Thepla from the region of Gujarat. Here, I substituted with some chopped coriander leaves. Theplas are generally flat bread made with a combination of wheat and gram flour. It is kneaded with an assortment of spices and shallow fried to perfection. An appropriate accompaniment when travelling. It is best relished with some pickle and some green chilies if preferred.
- 1 cup atta (wheat flour)
- 1/2 cup besan (gram flour)
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1 tbsp. ginger-green chilies paste
- 1/4 tsp. asafoetida
- 4 tbsp. yoghurt
- 3 tbsp. oil
- 3/4 cup packed coriander leaves, chopped
- 1 tbsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- oil for shallow frying
In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.
Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti with the help of some atta and stack them one over the other.
Heat a tawa / griddle and fry the Theplas one at a time on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle, any chutney or plain yoghurt.
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