Methi Thepla

Recipe by Cook's Hideout

Blogging Marathon# 36: Week 2/ Day 2 Theme: Travel Food Dish: Main Course -- Methi Thepla When I think of the good old days summer travel to Vijayawada is something that I always remember and cherish. Right after our annual exams, my mom would take us sisters for almost 2 months to my grandparents house to spend the summer vacation. We used to take the train and my mom had either pulihora or roti with potato curry packed for our meal. We were never allowed to buy anything on the train. I especially liked the cutlets that were sold on...

Ingredients

• 1 cups Atta ((wholewheat flour))
• (1.25l) fish stock ((chickpea flour))
• 2 cups Methi (leaves - finely chopped)
• 2 tbsps Methi (Kasoori (dried fenugreek leaves) - crushed)
• 1 tsp chili powder (Red - (adjust as per taste))
• (1.25l) fish stock
• (1.25l) fish stock (Hing/)
• 1 tsp Cumin seeds
• (1.25l) fish stock
• to taste Salt
• 2 tbsp (1.25l) fish stock (Oil)

Method

1. Combine all the ingredients in a mixing bowl. Add little water at a time and knead into a smooth, pliable dough (I think I added about ½cup water). Cover the dough with damp towel and set aside for 30 minutes.
2. Heat a tawa or griddle on medium flame.
3. Divide the dough into equal size balls. Roll out the dough into 5~6" round rotis. Sprinkle with dry flour as needed.
4. Place the roti on the hot tawa and cook until dark spots form, about 2 minutes. Brush with oil and flip and cook on the other side until cooked, another 1~2 minutes.
5. Repeat with rest of the dough.

View the recipe instructions at Cook's Hideout