Methi Thepla

Methi Thepla is a Gujrati breakfast Dish....Filling & healthy as this contains Methi leaves (Fenugreek leaves)

Most flatbreads from northern India are made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. Different varieties of Indian bread include: Chapati, Phulka, Puri, Roti, Bajra Rotla, Thepla, Paratha, Naan, Kulcha, Bhatoora, Baqar Khani, Appam, Dosa, Luchi, Puran Poli,Pathiri, Parotta and many more. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain. In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried.

To create Thepla, sufficient water and salt is mixed in Wheat flour to make a dough. The resulting dough balls are then flattened  to a round shape using a belan (rolling pin). Then, both sides of the Thepla are streamed with vegetable oil on a tava, until small brown spots appear. it is the most commonly consumed in India. Popular among is the methi thepla, in which methi (fenugreek) is added as flavour.

Ingredients

Wheat flour: 3 cups
Oil: 4-5 sps
Methi leaves(Fenugreek): 1 bunch
Red chili powder :1sp
Jeera powder: 1sp
Garam masala powder: 1sp
Water: 1+1/2 cups
Ghee( Clarified butter): 2sps


Procedure

Take a broad dish add Wheat flour with salt to taste & keep aside
In a pan add 2 sps oil when heated up add the Methi leaves chopped
Fry it on a medium flame till the leaves are Quilted
Add this to the Wheat flour along with Other spices mentioned above
Mix all together then slowly add little by little water & keep mixing
Make a soft Dough & knead well
Leave it aside for 10 min to rest
Roll the atta & make medium dough balls  
Flatten the dough balls use some more Ata 
Using a rolling pin  roll out to round chapati
Heat a Tawa ( Iron griddle), can even Use Nonstick Tawa
Once hot place the Thepla on top of it & fry for 2 min the Turn around
Apply 1 sp Oil on the Upper surface then turn again
Apply 1 sp Oil on the other side as well cook for 2 min each side after applying Oil
Remove in a Serving plate & smear 1 sp Ghee

Methi Theplas are ready...Best accompanied with Yogurt & Pickle