Monday, March 10, 2014

Methi na thepla

Methi thelpa in progress... yummy! To be eaten with chunda (sweet and spicy mango relish) or with green chillies and mustard pickle.
How to make: Take whole wheat flour, a spoon of yoghurt, chopped fenugreek leaves, salt, chilli powder, coriander powder, jeera powder. Knead together with water and two spoons of oil to make a non-watery dough. Roll out like chappati, cook on griddle with ghee and serve hot.

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