Methi Thepla

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 24 theplas

Ingredients :

For Methi Thepla
3 cups whole wheat flour (gehun ka atta)
1 cup finely chopped fenugreek (methi)
1 tsp green chilli paste
2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 1/2 tsp chilli powder
1 tbsp sugar
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 tbsp oil
1 tbsp sesame seeds (til)
2 tbsp besan (bengal gram flour)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method :

For methi thepla
For methi theplaTo make methi thepla, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.Divide the dough into 24 equal portions and roll out each portion into a 150 mm. (6\") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using oil, till it turns golden brown in colour from both the sides.Cool, wrap in an aluminium foil, pack in an air-tight container and store the methi thepla in refrigerator.