Methi thepla

• Whole wheat atta120 g
• Besan20 g
• Fresh methi leaves · washed, finely chopped100 g
• Turmeric1/2 tsp
• Red chilli powder1/2 tsp
• Coriander powder1 tsp
• Ajwain1/4 tsp
• Ginger-green chilli paste1 tsp
• Saltto taste
• Oil · 1 tsp for the dough, 2 for cooking3 tsp
• Waterabout 80 ml

Method

1. 1

   Mix atta, besan, methi, all the spices, ginger-chilli paste, salt and 1 tsp oil. Add water a little at a time and knead 3 minutes into a soft, pliable dough. Rest 10 minutes covered.

2. 2

   Divide into 6 balls. Roll each on a dusted surface into a thin 15 cm circle.

3. 3

   Heat a tawa on medium-high. Cook a thepla 30 seconds until bubbles appear, flip, spread 1/4 tsp oil on top, flip again after 30 seconds and press the edges with a cloth until brown spots form on both sides, about 1 minute more.

4. 4

   Stack in a cloth-lined box so they stay soft. Repeat for the rest.

Tips

• Squeeze excess water out of the chopped methi so the dough does not go sticky.
• Eat with 2 tbsp curd or pickle; with a bowl of dal it becomes a full meal.

Swaps

• No fresh methi? Use 2 tbsp kasuri methi soaked in a little water.

Storage

Keeps 2 days at room temperature in a closed box and 5 days in the fridge; reheat 20 seconds a side on a tawa.