Thepla

Here is a tiffin recipe, I cook thepla regularly using my homegrown fenugreek leaves a.k.a methi leaves. Absolutely easy to grow these at home. Has a fairly good amount of fiber in it(4.90 per 100gms), which aids in digestion. For my folks in the UK, making a thepla is quite similar to making roti, but with a twist of a leafy vegetable. Have a look at my blog to get a sneak peek at how I grow my own fenugreek leaves. So let's get cracking...

All you need is

• 1 cup whole wheat flour
• 1/2 cup Besan (chickpea flour)
• 150gms fenugreek leaves (Thoroughly washed and chopped finely)
• 2 tbsp curd
• 1tsp Ginger Garlic paste
• 1 Green chili,(finely chopped)(Optional)
• 1 tsp chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp oil for frying
• salt to taste
• water for kneading the dough

Method-
In a big bowl, combine all the ingredients except the oil and use adequate water to knead the flour in a dough-like consistency. Once done, divide the dough into small balls roughly about 6-8 balls. On a clean surface use a little flour to dust the dough ball and roll it out using a rolling pin. Once rolled out to a roti thickness, heat a pan and roast the thepla on both sides, once cooked add a little oil/ghee to grease both sides and take it off the pan. Cook the rest of the dough balls similarly and once done store in an airtight container or tiffin. 
I love to serve thepla's with curd or pickle. For my husband's lunch, in a bento box, I add thepla, curd in a small container, a few berries and walnuts, and its good to go.