Sunday, 11 September 2011

Methi thepla with Bajra flour

This is a Gujarathi recipe made using bajra flour or with combination of wheat flour and chickpea flour. Fresh methi and sesame seeds are the main ingredients of this recipe.
Methi thepla

Fresh Fenugreek chopped (Methi) – ½ cup
Bajra flour – 2 cups
Sesame seeds – 1 tbsp
Chili powder – 1 tsp
Turmeric – ¼ tsp
Cumin powder – ½ tsp
Sugar – pinch (Optional)
Yogurt – 2 tbsp

Mix all the above ingredients into a soft dough which is similar to chapathi dough, by adding enough water.
Ready to make the dough

Divide the dough into 8 equal balls

Roll them into thin discs either by sprinkling the flour or roll them using little bit of oil. What I did is, just place the dough in between two plastic sheets and roll.

Thepla dough pressed between two plastic sheets

Gently lift the thepla into one hand and place it on the hot tawa. Drizzle some oil and cook the thepla until it is done. You will feel the nice aroma of roasted sesame seeds and the methi flavour.

Serve them warm with any raita or even plain yogurt. You know what.. they will taste even better on the next day because of the chewy nature.

Warm methi thepla
Note: Sugar not only suppresses the bitter taste of methi leaves, but also will enhance the taste. As we are using other spices, sesame seeds and most mportantly methi leaves, they will over ride the sugar taste.

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