 Methi Thepla - ideal for journeys & picnics.
I am giving the typical Gujarathi method for this with Bajra flour. Bajra is known as “ kambu “ in tamil & small millet in English. It is a very small pale coloured grain, about the size of mustard seeds. Grind to flour, small quantities & store in the fridge for best results. The ratio of both flours is one’s choice – more bajra flour can be added, but rolling needs a little practice. Both flours can be added in equal amounts also. This is a soft type of chappathi.
Bajra flour - 2/3 cup
Wheat flour - 1/3 cup
Freshly chopped methi leaves - 1-1 ½ cups
Red chilli powder - 1 tsp
Hing - ¼ tsp
Salt, haldi
Slightly sour curds to knead
Knead all ingredients to a soft dough, adding just enough curds to bind.
Make balls.
Since bajra flour has no binding capacity, one can pat into a chappathi with hand.
Or keep a ball between 2 oiled plastic sheets & roll gently.
Make like parathas, using little oi.
Serve with any dhal, pickle or any dry vegetable. |