Methi Thepla with Instant Chilli pickle..
I just love it. Can be eaten any time of the day and taken while travelling too. It remains for 1 or 2 days. Easy to make and delicious too.
Ingredients
4 cups Whole Wheat Flour
1 cup Gram Flour
Salt to taste
2 tsp Chilli powder
2 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
1 bowl or 1/2 bunch Fenugreek leaves (Methi) chopped
1/2 cup Curd
Water as required
2 tbsp Oil
Oil to drizzle on the Theplas
Method
Take a mixing bowl, add whole wheat flour, gram flour, chilli powder, cumin powder, coriander powder, garam masala and turmeric powder. Mix it, add 2 tbsp oil. Mix it well. Add the methi leaves and mix it again. Add curd and water little at a time and make a soft dough. Cover an keep it for 30 minutes. Divide the dough into equal portion. Heat a skillet. Take one portion of the dough, sprinkle little flour and roll the dough into a round disc. Put the thepla on the skillet and roast both the sides. Drizzle oil on the thepla and roast till done. Repeat the process with the remaining thepla. Serve with instant chilli pickle and green chutney.
Instant Chilli Pickle
Ingredients
6 Big Jalpano Red and Green Chillies or any Chillies
Salt to taste
1 tbsp Mustard dal
1 tbsp Fenugreek dal
1/2 tsp Fennel seeds coarsely ground
1 tbsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida powder
Juice of 1 Lime
1 cup Mustard oil
Method
Wash the chillies, wipe it dry and cut it into round pieces. Add salt mix it. Add the mustard dal, fenugreek dal, fennel powder, chilli powder and turmeric powder. Mix it well and let it stand for 30 minutes. Take oil in a pan. Heat the oil well. Add asafoetida. Cook it for few seconds. Add the chill mix. Stir and cook for 2 to 3 minutes. Add lime juice and cook for about 1 minute more. Cool it and keep it in a clean and dry glass container. This pickle can eaten immediately and can be kept in the fridge for 15 days to a month.
