Flaky Flatbread with Spices and Fenugreek Spinach
Methi Thepla This Indian flatbread is shallow friend and usually served at breakfast Since this flatbread is spicy and earthy, served it with plain yogurt. you can serch on Google
- 1 cup soft whole wheat or chappati flour
- ½ cup chick pea flour
- ½ cup sorgam flour (juwar) or millet flour
- 2 tbsp oil
- 1 tsp sesame seeds
- 2 tsp Curry Masala (or any Curry Masala as comfort)
- 1 tsp salt
- ½ cup fenugreek spinach (methi), finely chopped
- ½ cup water, add more if necessary
- Ghee or oil for shallow frying
Method of Preparation:
In a large flat dish, combine all flours. Add oil sesame seeds , Curry Masala and salt. Add chopped fenugreek spinach. Combine all the ingredients together.
Add a little water at time to make very stiff dough. Cover and set aside for 10 minutes.
Take a small lump of dough the size of a golf ball. Press between your palms to make a small patty. Roll out into a circle, relative to the size of small tortilla.
In a frying pan , cook gently on low heat on both sides until golden brown. Brush a little oil or ghee on both sides and shallow fry them in pan.
This flatbread will keep longer than others and can be stored up to 4 days in a tight container. It’s a perfect road trip or picnic snack!
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