Methi Thepla + Curd + Pickle

Method

1. 1

   Wash and chop 2 cups fresh methi leaves.

2. 2

   Combine 2 cups whole wheat flour, ½ cup besan, ¼ cup curd, methi, ½ tsp turmeric, 1 tsp red chili, 1 tsp coriander powder, ½ tsp ajwain, ½ tsp jeera, ginger-chili paste, 1 tbsp oil and salt.

3. 3

   Add water gradually and knead a soft dough. Rest 15 mins.

4. 4

   Roll out small thin discs, dusting with flour as needed.

5. 5

   Cook on a hot tawa, brushing ghee/oil on both sides till golden brown spots appear.

6. 6

   Serve hot with chilled curd and pickle. Stays soft for travel.

Adapted from Madhura's Recipe – Methi Thepla