Methi Thepla

Methi Theplas have staying power, literally! Filling and satisfying, these are great for a picnic or even when you travel.

• Ingredients:

• 1½ cups (375 mL) Golden Temple^® Durum Atta Flour Blend + extra for dusting
• 1½ cups (375 mL) chickpea flour
• ¾ cup (175 mL) frozen fenugreek greens, thawed, excess liquid squeezed
• ½ cup (125 mL) yogurt
• 1 tsp (5mL) cumin seeds
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) Thai green chilies, chopped
• 1½ tsp (7 mL) salt or to taste
• 2 tsp (10 mL) ghee or Crisco^® Vegetable Oil + extra for pan frying
• ¾ cup (175 mL) water

• Method:

• Combine first 8 ingredients in a mixing bowl. Add 2 tsp (10 mL) ghee or oil. Gradually add water. Use hands to bring ingredients together and knead into smooth dough.
• Divide dough into 16-18 parts. Roll them into balls.
• Heat tava or a thick bottom skillet on medium high heat.
• Dust rolling board lightly with additional flour. Use rolling pin to roll balls into thin circles about 3½” (8-9 cm) wide. Lightly dust dough while rolling to prevent sticking.
• Heat skillet on medium high. Place rolled dough onto skillet. Cook for 18-20 seconds or until the dough turns darker and small bubbles break the surface. Flip. Cook for 12-15 seconds. Brush ghee/oil on surface. Flip. Cook for 15-18 seconds or until golden brown spots appear on surface, gently pressing thepla with the back of spatula. Flip. Repeat. Remove from skillet when both sides are cooked.
• Wrap theplas in a clean dry cloth. Place in wide airtight container until served.

• ©/® Smucker Foods of Canada Corp. or its affiliates.