Methi and Cabbage Thepla

Theplas are spiced up methi parathas, originated in Gujarat these parathas are simple yet delicious. These are perfect for long road trips as they stay so well . Thepla is one of my favorite dish from Gujarati cuisine. As I grew up in Mumbai many of my friends were Gujarati and hence started liking it. My other absolute favorite is Undhiyu(Mix vegetable casserol). Methi thepla is quite common, theplas can be made with other grated veggies as well or just plain theplas made with wheat flour and spices. In today's recipe I also added little bit of finely grated cabbage.

Ingredients(Makes around 12-14 theplas)

2 cup chopped fresh methi leaves(Fenugreek Leaves)

1/2 cup finely grated cabbage

1 1/4 tsp chili powder

1/8 tsp turmeric powder

1/2 tsp carom seeds

1/4 tsp cumin powder

1/2 tsp coriander powder
1 tsp garlic paste
1 tsp ginger paste
Salt as per taste

2 tbs yogurt

1 tbs canola oil + more as required for shallow frying

1/3 cup besan(chickpea flour)

2 cup whole wheat flour

Approximately 1/2 cup water to knead the dough

Method
Mix all the ingredients using water little by little to form a soft dough. Divide the dough into equal portions and form them into balls. Roll out each balls into 3 inch circles, apply little oil and fold to make a semicircle and fold it again to make a triangle. Now roll the thepla into circle shape again and place it on a heated pan or griddle. Cook thepla from both sides spreading oil on them evenly. Repeat the same procedure for the remaining balls. Traditionally thepla's are served with chunda(pickle made with raw mangoes) but since I didn't had any I served them with Mix Vegetable Pickle.

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