Green winters recipe- -Lachha Methi Thepla., Methi Thepla in lachha parantha style Ingredients for Lachha Methi Thepla 2 Cups - Atta 1 Cup -/Besan 2 Cups - Fresh Fenugreek Leaves, methi 1 tsp - Chili-Ginger Paste Half tsp - Cumin Powder 1 tsp - Coriander Seeds Powder 1 tsp - Red Chili Powder 1/2 tsp - Turmeric Powder 1 tsp moti saunf powder 3 tbsp - Yogurt/Curd/Dahi 2 tbsp - Oil Salt 2 taste To Roast Theplas - Oil or preferably mustard oil Method Rinse well and chop methi leaves (if using small variety of leaves then dont have to chop). In a large bowl add flour, besan, and all powdered spices, chili-ginger paste, salt, oil and methi leaves mix well to combine everything. Add curd and knead to smooth dough, add 2-3 tbsp of water if required. Methi will leave water by itself so go slow on water. Cover dough with a damp clean cloth and keep aside for 15-20 mins,add 1 tsp oil and knead again for a min. Divide dough and make medium size balls, flatten it and dust with flour. Roll this into thin disc or roti of a big size , now smear oil on the roti and dust wid flour,then fold like a paper Japanese fan as shown in d pic, then make a round by rolling from one end towards inside and make a flat peda, dont press too much, make a roti again wid slight pressure. Heat a tawa or pan and place lachha thepla on it,flip thepla and apply oil or ghee.Now flip thepla again and apply oil/ghee. Roast both sides until golden brown and thepla gets cooked. Repeat same for rest of dough. Serve ur Crispy Lachha thepla wid raita or plain curd Enjoy! !!
Posted on: Tue, 09 Dec 2014 08:06:53 +0000