Monday, June 29, 2015

Methi Tepla

Thanks to my friend Shivani which gave me this recipe over a quick phone conversation.I modified this recipe a little bit
The interesting aspect is that "freshly prepared masala powder" is used here.Iam sure kids will love this teplas


Ingredients

Part 1 - Masala Powder
  • Coriander seeds / powder - 1/2 teaspoon
  • Cumin seeds / Jeera - 3/4 teaspoon
  • Ajwain / Omam - 1/2 teaspoon
  • Sesame seeds / Ellu - 1 teaspoon
  • Turmeric - 1/4 teaspoon

Dry roast each and every item separately (except turmeric),Cool and grind it to a fine powder in a mixer.Add turmeric to it and mix it
Part 2 - Methi Teplas
  • Wheat flour - 2 cups + little for dusting
  • Methi leaves - 1 cup (chopped)
  • Chilly Powder - 1 teaspoon
  • Masala Powder - prepared in "Part 1"
  • Salt - 1 teaspoon
  • Sugar - 1/2 teaspoon (optional)
  • Curd - 1/2 cup
  • Water - as needed
  • Oil - little
  • Ghee or oil - for cooking
Method
Step 1
  • In a broad basin take chopped methi leaves, wheat flour .Add masala powder, chilly powder and salt to it .Mix it well
  • Add curd and mix it with your fingers.It looks like bread crumbs
  • Slowly add about 1/2 cup of water and knead the dough
  • Finally put little oil over the kneaded dough
  • Keep it closed for about 1/2 hour
Step 2 - Methi Teplas
  • Heat a tawa
  • Meanwhile pluck out small balls from the dough
  • Roll out each and every ball using a rolling pin.Use wheat flour while doing so
  • Cook the teplas on both the sides.Add ghee / oil  around the Tepla while cooking
  • Methi Teplas are ready.It stays soft till 3 days

It can be served with dhal / picke or curd