I had half a pot of methi leaves that needed to be used up. I bookmarked this recipe from 'India: The Cookbook' by Pushpesh Pant. I borrowed this book from the library, but had to return it since ran out of my renewals. I think I renewed it about 6 times, but finally had to return the book before they snatch my library card permanently from me. Even with all the renewals, I couldn't get through most of my bookmarked recipes. So I took pictures of the recipes on my phone, this way I can get to them whenever I want to.
These theplas are almost like these Methi Theplas I made, but the spices and the flours are slightly different. I wasn't expecting my kids to like these and made only a few to me and my husband. But they both loved these and ate more than half of what I made.
Ingredients: Atta/ Whole wheat flour - 1cup Bajra Flour (Pearl millet flour) - 1cup Methi leaves - ½cup, chopped
Ground Coriander - 1tsp
Ground Cumin - 1tsp
Ground Turmeric - ¼tsp
Red chili powder - 1tsp
Ginger - ½" piece, finely grated
Jaggery/ Soft brown sugar - 2tbsp
Vegetable Oil - 2tbsp
Sour yogurt or Sour Cream - ~1cup
Salt - to taste
Method:
- Combine the flours, ground spices, ginger, salt and jaggery or salt in a mixing bowl. Add the methi leaves and oil. Mix well adding enough yogurt to make a soft and smooth dough. Knead the dough briefly. Cover and set aside for 15 minutes.
- Divide the dough into 10~12 equal portions and roll into balls. Flatten the balls and roll them out into 5~6" round discs.
- Heat a tawa/ griddle on medium heat. Add a thepla and cook until it changes color and brown spots form. Brush with oil or melted ghee. Flip and cook on the second side until done. Repeat with the rest of the dough balls. Serve hot with yogurt and pickle.
Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 1'.
