Ingredients

• 1 cup- wheat flour
• 1/4 cup - gram flour
• 1/4 cup - rice flour
• 1 bunch - methi (fenugreek) leaves cleaned
• 1/2 a bunch - coriander leaves cleaned
• 2 tbsp - oil
• 1 tsp - sesame seeds
• 1/2 tsp - cumin seeds
• 3 - green chillies crushed
• 2 tsp - red chilli powder
• 1/4 - turmeric powder
• Salt to taste
• Oil to shallow fry

How to Make Methi Theplas

• Sieve flours together. Wash and chop greens finely.
• Mix all ingredients except oil to shallow fry. Knead into a soft pliable dough using as much water as required.
• Divide the dough into 10-12 parts and knead into rounds.
• Roll into a chappati, about 6 inch in diameter with the help of some flour.
• Shallow fry on a hot griddle applying some oil on both sides till done.
• Repeat for all. Cool to room temperature.
• Pack in foil or store in a tight-lidded container.
• Eat with sweet or hot mango pickle or curd.