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Old 2nd April 2006, 01:51 AM
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Chitvish Chitvish is offline
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Join Date: Aug 2005
City: chennai
State: tamil nadu
Country: India
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Default 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.
Attached Images
File Type: jpg Thepla.JPG (27.3 KB, 345 views)