Methi gur til thepla with gobhi shaljam gajar achar and dahi

Name: Methi gur til thepla with gobhi shaljam gajar achar and dahi
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 250 grams – methi leaves; 2 cup aata; 1/4 cup Chane ka aata; 2-3 tablespoon Oil; 1 teaspoon salt; 1/4 teaspoon asafoetida; 1/2 teaspoon red chilli powder; 1/2 teaspoon turmeric; 2 green chili; 1 grated ginger; 1 cup curd; 1 teaspoon sesame seeds; As required Grated gur

Vidyutaa Kashyap @vidyutaa24

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Vidyutaa Kashyap @vidyutaa24

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Ingredients

30 minutes

6 servings

250 grams– methi leaves
2 cupaata
1/4 cupChane ka aata
2-3 tablespoonOil
1 teaspoonsalt
1/4 teaspoonasafoetida
1/2 teaspoonred chilli powder
1/2 teaspoonturmeric
2green chili
1grated ginger
1 cupcurd
1 teaspoonsesame seeds
As requiredGrated gur

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Steps

30 minutes

1

Wash the leaves and gently dry the leaves. Chop the leaves and keep aside
2

Take green chillies and ginger grind. Add more chillies if you want it spicy. Keep aside.
3

Add in all the ingredients into a bowl at once. Methi leaves, Atta, Chane ka aata, Oil,salt, hing, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds, gur.
4

Knead with curd. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it at least for half an hour
5

After half an hour the dough will be very soft and pliable. Make into small dough balls.
Dust the dough balls in lot of flour and roll it into thin sheets
6

Heat tawa on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.
When some small bubbles form, spread some oil on the thepla and flip.It should start to puff up. Press down on the edges of the thepla with your spatula and cook till both the sides are evenly brown.
7

Serve hot with some chundoo (gujarati mango pickle) gajar shaljam gobhi achar and curd