Thepla

I learnt this recipe from my dear friend Urvi.
Shelf life: 7 days (if refrigerated) (else min 3-4 days)

Ingredients:

• Wheat flour: 1 cup
• Salt- to taste
• Red chilli pwd
• Green chilli: (chopped)
• Ginger: (chopped)
• Fresh methi leaves ( wash and chopped)
• Cumin seeds: 1 tsp
• Hing: 1/4 tsp
• Oil: 4- 5 tbsp
• Crushed coriander seeds: 1/2 tsp
• Carom seeds: 1/2- 1 tsp
• Haldi
• Oil (for tadka): 1 tbsp

Method:

1. Tadka:
• Heat oil( 1 tbsp) in pan. Add ginger, green chilli, cumin seeds, hing and red chilli pwd. Saute for 1-2 mins.
• Add coriander seeds, carom seeds and haldi. Turn off flame. Add methi leaves. Mix well.
2. In a pan, add wheat flour, oil (4-5 tbsp), salt and tadka. With lukewarm water, knead soft dough.
3. Let it rest for 15- 20 mins.
4. Make the balls and make normal paranthas. (If you are making for travel, brush paranthas with little oil before packing- to keep them more soft)
5. Serve with pickle/ curd.

Note:

You can also add curd while kneading dough and apply butter on paranthas to keep them soft. But avoid any milk product like curd or butter, if making for travel.