Methi thepla/paratha

Ingredients 

Wheat flour( godi hittu/atta)—2 cups

Besan( kadale hittu/ gram flour)—1/4 cup

Methi leaves ( tender ) menthya soppu ( fenugreek leaves)— 2 cups 

Ajwain ( om/carom )seeds—1/2 teaspoon 

White til ( yellu /sesame seeds)—1 teaspoon 

Green chilli—1

Red chilli powder—1/2 to 1 teaspoon 

Turmeric powder—1/2 teaspoon 

Asafoetida/hing—1/4 teaspoon 

Ginger—1 inch piece

Curd—1/2 cup

Salt to taste

Coriander leaves chopped—2 tablespoon 

Water as required to knead the dough.

Oil—1 tablespoon 

Oil for making thepla

You can also add a teaspoon of cumin ( jeera)and coriander ( dhania) powder

Method 

Firstly wash thoroughly methi leaves in water, drain and finely chop them.

Take a large mixing bowl add wheat flour and besan,chilli powder,turmeric powder,ajwain,til,and salt.

Crush ginger or grate with green chilli.

Add to the above mixture .

Also add oil and finely chopped coriander leaves,finely chopped methi leaves.

Mix everything together making sure all the spices are combined well.

Add curd and combine the dough well.

Now add required amount of water to it and knead the dough.

The dough should be soft and smooth like  chapathi dough .

Now cover keep aside for 20 minutes .

Now knead the dough again and roll it and pinch a medium sized balls.

Take one ball roll the dough evenly into circles using rolling pin dusting with some wheat flour.

Mean while heat a tava ,once hot enough place the thepla on it cook for a minute on medium flame.

Then when base is partly cooked flip and brush oil and cook till you get golden spots and tephla is cooked evenly.

Take out of heat and keep in casserole  

serve hot with butter ,pickles and curd.