RECIPE WORLD MASTER

Flatbreads are a staple of Indian cuisine, and for good reason. They are delicious, versatile, and can be made with a wide variety of flavors and ingredients. In this post, we'll be sharing a recipe for Gujarati Methi Thepla, a type of Indian flat bread made with methi leaves and other spices. Ingredients: - 1 cup whole wheat flour - 1/2 cup chickpea flour - 1/2 cup methi leaves (fenugreek leaves), chopped - 1/4 cup yogurt - 2 green chilies, chopped - 1/2 tsp red chili powder - 1/2 tsp turmeric powder - 1/2 tsp cumin powder - 1/2 tsp coriander powder - 1/4 tsp asafetida (hing) - Salt to taste - Oil for cooking Tools: - Mixing bowl - Rolling pin - Non-stick pan or tawa - Spatula How to make: 1. In a mixing bowl, combine the whole wheat flour, chickpea flour, salt, red chili powder, turmeric powder, cumin powder, coriander powder, and asafetida. Mix well. 2. Add the chopped methi leaves, green chillies, and yogurt to the mixture. Mix until well combined. If the dough is too dry, add a little bit of water to make it moist. 3. Knead the dough for a few minutes until it is smooth and elastic. 4. Divide the dough into small balls, about the size of a golf ball. 5. Roll out each ball of dough into a thin circle, about 6-7 inches in diameter. Dust with flour to prevent sticking. 6. Heat a non-stick pan or tawa over medium heat. Place a rolled-out circle of dough onto the pan. 7. Cook for about 30 seconds on each side, or until the edges start to brown. Brush the surface of the bread with a little bit of oil. 8. Flip the bread over and cook for another 30 seconds or until both sides are golden brown and slightly crispy. 9. Repeat with the remaining balls of dough, adding more oil to the pan as necessary. Tips: - Don't overcook the bread or it will become too crispy and difficult to fold. - If the dough is too wet, add a little bit more flour to make it easier to handle. - If you don't have methi leaves, you can substitute with spinach or other leafy greens. Note: Store the thepla in an airtight container at room temperature for up to 2 days. Enjoy your homemade Gujarati Methi Thepla!