Methi and Palak Thepla (Fenugreek leaves and Spinach Paratha)

1 tbsp Fresh fenugreek leaves, chopped

1 tbsp Spinach leaves, chopped (optional)

2 tsp green chili paste

1 tsp red chili powder

1 tsp asafoetida

2 tsp turmeric powder

3/4 Cup fresh yogurt

Salt as per taste

Oil ('mohan') 1 tbsp

Some wheat flour for rolling the dough balls



Method:



1. Mix all the ingredients and knead the dough. Add little water as required.



2. Make 10-12 even balls from the dough and set aside.



3.Take one ball, flatten it in the bowl containing the wheat flour on one side, flip it over and flatten it again.



4. Start rolling it on the block/flat slab with a roller. Rolling should be from inside to out. Roll till we get about 6" diameter disc thepla.

5. Heat the pan and place the thepla on it so that the upper side is now facing the pan.

6. As this side cooks turn quickly to bake other side. Then when other side cooks well put some oil on it, turn and with the help of spatula make sure all sides get cooked and oil spreads to all the sides. You can again turn the thepla and cook the back side.



Tips: Eat with pickle, curd or tea.