Methi thepla/fenugreek greens flat bread

Ingredients

To make thepla dough:

• 5 cups Durum chapatti flour (wheat flour)(Atta)
• 1 large bunch fresh Fenugreek leaves (remove leaves from stems, wash and dried on a paper towel)
• 1 small bunch of fresh cilantro leaves (remove leaves from stems, wash and dried on a paper towel)
• 4-5 clove of garlic
• 1" piece of peeled ginger
• 1-2 medium Serrano or small Jalapeno pepper (to taste)
• 1 ½ cup plain yogurt
• 1 table spoon of dried Kasuri Methi leaves (available at local Indian grocers)
• 1/2 cup lemon or lime juice
• 1 teaspoon roasted cumin powder
• ½ teaspoon turmeric powder
• ¼ teaspoon asafetida powder
• ½ teaspoon cayenne pepper powder
• 1 ½ teaspoon salt or to taste
• 1/2 cup vegetable cooking oil to add in the dough
• ½ cup Warm water

To roll and cook Thepla:

• 1 cup of rice flour and chapatti flour mixed for rolling
• ½ cup vegetable oil (to cook Thepla) on a griddle /Tava

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Preparation

• Make paste of garlic and ginger in small food grinder/food processor.
• Chop washed fenugreek leaves and cilantro in a large food processor.
  
• Mix the fenugreek leaves and chili ginger garlic paste with all the listed ingredients (except 1/2 cup oil/ ghee) into a large mixing bowl.
  Add a little warm water at a time, mix the flour with all the ingredients have all come together, and begin to knead.
• Continue kneading the flour until you have a medium-soft, smooth dough.
  Once the dough is formed, you can coat the dough with some oil.
  Set the finished dough aside for 30 minutes.
  
• After 30 minutes, divide the dough into golf ball-sized portions and roll between your hands till the balls are smooth and without cracks.
• Very lightly roll the ball in flour. ( use mix of rice flour and chapatti flour for coating)
• Flour the rolling board or clean counter surface with same flour.
  Roll each ball into a circle of 7-8" diameter. (~2-3 mm in thickness).
  Heat a griddle/Tava on medium heat and place Thepla on the griddle.
• When you see tiny bubbles rise on the top surface of the Thepla flip the thepla to other side.
  
• As soon as the first flip is done, drizzle a ½ teaspoon of cooking oil/ ghee on the top and spread evenly over the surface of the Thepla with back of a spoon.
• Flip again in 30 seconds and drizzle ½ teaspoon of oil/ ghee on other surface as well.
  Press it with wooden Thepla press if you have one, otherwise just use back of spatula to cook the entire surface evenly on both sides.
  The Thepla is done when both sides are golden brown.
• Stack them up in an insulated container.
  Please note that the Thepla are supposed to be soft and can be folded easily without cracking. They are supposed to be cooked well but NOT crispy to bite.
  Serve with Plain yogurt or Cucumber Raita or Hot pepper jelly (all these recipes on this blog) or with your favorite Indian Pickle.

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