Thepla(Methi Paratha)

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Ingredients:
1cup fresh chopped methi leaves
2 cups wheat flour
1/2 cup gram flour/besan
1 tsp haldi
1 tbsp red chilli powder
1 tbsp ginger-green chilli paste
1 tsp cumin/jeera freshly roasted and grounded
1 tbsp coriander powder
2 tsp kasuri methi powder
1 and 1/2 tsp sesame seeds
1/4 tsp ajwain seeds
1/2 cup curd
2-3 tbsp oil
1 tbsp sugar
salt to taste
water to knead

Recipe:
1.Dip the chopped methi in a water and add little salt and mix well. keep it aside for 5 mins.
2.Then drain the salted water from the methi leaves and clean the leaves with clean normal water for 2-3 times. Keep it aside.
3. In a big mixing bowl add wheat flour, gram flour/besan, ginger-chilli paste, haldi, red chilli powder, salt, sugar, jeera powder, coriander powder, ajwain seeds, sesame seeds, kasuri methi and salt. Mix well.
4. Then add curd and oil. Mix very well all the ingredients. 
5. Then knead this to soft dough using little warm water. Keep it aside for 15-20 mins cover in wet cloth.
6. After 15 mins, make small 18-20 balls out of the dough. 
7. Take a ball and roll out the thepla to thin circle using light hand on rolling pin. Thepla needs to be thin than normal phulkas/roti/chapati.
8. Place it over hot tawa and roast the paratha on both the sides by applying ghee till they are perfectly done. DO NOT roast the paratha for long on tawa else it will become crispy instead of soft.
9. Serve it hot with curd or pickle.

** Can prepare these theplas and store it for 2-3 days for later consumptions during travel time. 

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