Methi masala chapati

Name: Methi masala chapati
Cuisine: American
Ingredients: 1 cup Fresh Fenugreek Leaves (methi leaves); 1 tsp Turmeric Powder; 2 cup Whole Wheat Flour; 1/2 tsp Red Chilli Powder; to taste Salt; 1 1/2 tbsp Oil; 1/4 cup Flour for Dusting; as needed Oil for Roasting Thepla

Bhumika Gandhi @cook_9755604

#charityrecipe
#4weekschallenge
If you are going on long travel this is a best traveling food, easy to carry, easy to store and you can eat it for 2-3 days easily

Bhumika Gandhi @cook_9755604

#charityrecipe
#4weekschallenge
If you are going on long travel this is a best traveling food, easy to carry, easy to store and you can eat it for 2-3 days easily

Saved

Ingredients

1 cupFresh Fenugreek Leaves (methi leaves)
1 tspTurmeric Powder
2 cupWhole Wheat Flour
1/2 tspRed Chilli Powder
to tasteSalt
1 1/2 tbspOil
1/4 cupFlour for Dusting
as neededOil for Roasting Thepla

Saved

Steps

1

Wash and clean Methi leaves, chop finely and keep aside.
2

Take a large mixing bowl, add all ingredients then mix well, crumble with hands.
3

Add water as required, knead it very well, and then make semi stiff, smooth dough. Now make small-small balls from dough.
4

Take a ball, dust in to the flour and roll it using rolling pin, make a thin circle shape flatbread.
5

Heat the tawa place the rolled flatbread it.
6

Apply ½ tsp oil, spread evenly with using spatula, press lightly all over and roast it both sides for few seconds.
7

Remove flatbread from tawa
8

Methi masala chapati is ready, serve with, curd or any kind of pickle.