methi thepla
gram flour- 200 gms
wheat flour- 200 gms
fresh methi chopped- 100 gms
green chillies- 2nos
chilli powder- pinch
sesame seeds-25 gms
turmeric- pinch
jeera powder- 2 gms
salt- 5 gms
oil- 25gms
water to form dough.
knead all form a dough.roll out to 6 inch thin rounds…cook on a griddle top…with a little oil..eat w/ mint chutney, or pickle
This is a good receipe , but you try this 250gms of bajari flour, 75gms of wheat flour,50 gms of besan, 100gms fresh meethi chopped, finely crushed garlic & green chillies as per your taste, salt as per taste, 1/2 tea spoon red chilly powder, 1/2 tea spoon turmeric powder, 1 tea spoon dhanajeera powder, 25 gms sesame seeds, 4 table spoons curds ( if it is fresh than you may take more ) 3 tea spoons jaggery, a pinch of asfoetida, oil for mohan,water for kneading the dough. Mix curds and jaggery well. Remaining
This is a good receipe but try this. 250 gms bajri flour,
75 gms atta
50 gms besan
150 gms fresh methi fine chopped
oil for mohan
salt to taste
finely crushed garlic & green chillies as per your taste
1/2 tea spoon turmeric powder
1/2 tea spoon red chilly powder
1 tea spoon dhanajeera powder
a pinch of asafoetida
3 table spoons of curds ( it should be little sour )
2 tea spoons jaggery
25 gms sesame seeds
Mix the curds & jaggery well. Remaining ingredients mix well and after that add the above mixture and knead the dough well.Then roll out the theplas. In winter season these theplas taste better the next day. Bajri is the basic flour . To make it roll on the griddle wheat flour is added. To make it crisp besan is added. Taste good with curds, gor keri or chunda.