Methi Thepla

Methi Thepla(fenugreek leaves roti):-

Ingredients:-

1. 3cups Wheat flour
2. 1/2 cup Besan(Chana Atta)
3. 2tbsps Maida(Plain flour)
4. 1n half tsp Red chilli powder
5. 1/2 tsp haldi powder
6. Salt to taste
7. Pinch of jeera
8. Pinch of Ajwain
9. 1tbsp unsalted butter(no need to melt or even bring to room temperature, simply chop n use)
10. 1/2 cup milk (warm)
11. Water as needed(about 1/4 cup approxi. )
12. 1bunch Methi leaves along with tender stems(cleaned, washed well and finely chopped)
13. 1small onion (finely chopped)
14. 2-3 big cloves of garlic(chopped finely)

 

Method:-

1. In a big bowl add the chopped methi, onion , garlic,and all the spices from 4 to 8 in the ingredients list. Mix well.
2. Add the Besan ,maida and butter. Mix again.
3. Now add the Wheat flour and mix well , slowly add Warm milk(not hot).
4. Start kneeding.
5. Add water little by little until its combined well little dry lump is fine (as the methi n onion will leave its own water when the dough will rest)
6. Add 2-3 tbsp oil and kneed again till its mixed well.
7. Cover the dough and let it sit for atleast 15-20 mins at room temperature ( or even few hours ahead of time is fine).
8. Kneed the dough again and make balls like chapati atta (the above proportion will give about 12 rotis).
9. Roll in wheat flour , just like chapatis and now roast on a chapati gridle as follows.
10. When the first side is alost done , you will c the roti will get small bubbles like then turn the roti .
11. Apply ghee on the already half done side and flip again.
12. Apply ghee on the second side quickly, flip again.
13. In 2-3 seconds , remove , Crumble it in a turkey tovel or foil (this will make sure it remains soft).
14. Keep in a hot case or foil if its for later consumption.
15. Else serve hot, with dhai and pickles.