Indian Recipe Videos -Indian Cooking made fun and easy!

Cooking Time: 15-20min

Ingredients:

2 cups wheat four (Atta)

1/4 cup whole wheat flour 

2 cups fenugreek leaves (remove leaves from stems before you measure) washed and dried on a kitchen towel

1/2 tsp turmeric powder

1/4 tsp asafetida powder(Optiona)

1/2 tsp green chillies paste

1/2 tsp garlic paste

1/2 tsp ginger paste

1/2 tbsp sugar(Optional) 

1 tsp salt or according to taste

1/2 cup vegetable/ sunflower/ canola cooking oil or ghee and some more oil to fry 

Direction:

Put all the dry ingredients into a large mixing bowl. Mix all dry ingredients well.

Now add oil all pastes and methi bhaji

Add a little warm water at a time, mixing the ingredients with your fingers to blend them together.

 When the ingredients have all come together, begin to knead and continue till you have a medium-soft, smooth dough.

Now add 2 tbsps of cooking oil/ ghee and knead some more to blend it into the dough.

Keep the finished dough aside for 20-30 minutes to rest.

After 20-30 minutes, divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.

Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick).

Frying option:

Preheat oil on medium temprature.

Cut rolled thepla in your favourite shape and fry them

Baking Option:

For convenience roll out as many Theplas as you like, stacking them, ready to cook with a layer of cling film between each Thepla.

Heat a griddle and fry the Theplas one at a time like this: Put a Thepla on the griddle. Do the first flip when you see tiny bubbles rise on the top surface of the Thepla. As soon as the first flip is done, drizzle a bit of the cooking oil/ ghee on the top and spread well over the surface of the Thepla. Flip again in 30 seconds and drizzle oil/ ghee on this surface too. The Thepla is done when both sides are crispy and golden brown.

Serve with chilled yogurt and Chunda or your favorite