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