Methi Thepla Whole Wheat Indian Flat Bread with Fresh Fenugreek Leaves

Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. A dough is made and it is then rolled into small flat breads which are cooked using little oil on a griddle. These Thepla’s keep good for a couple of days and are a perfect choice to take along while travelling. These are also a great lunch Box option as your kid can just roll and eat it without much hassle. Methi Thepla’s can be eaten as such or can be paired with pickle and yogurt. Here is the easy recipe to make Gujarati Methi Thepla.

All you need is

Whole wheat flour Gehun ka atta – 2 cups
Chickpea flour   Besan – 12 cup
Fresh fenugreek Methi leaves – 1 cup ( chopped )
Curd – 12 cup
Ginger paste – 12 tsp
Chili paste – 12 tsp
Asafoetida Heeng – a pinch
Cumin seeds zeera – 12 tsp
Carom seeds Ajwain – 12 tsp
Turmeric Haldi powder – 12 tsp
Red chili powder  – 12 tsp
Salt – 1 tsp
Warm water to knead the dough
Oil for frying

Method of preparation

Mix all the ingredients except warm water and oil in a bowl.
Mix nicely with your finger tips.
Add very little water and knead to make a soft dough.
Keep in mind the fenugreek leaves will leave water, so add very little water while kneading.
Cover and keep the dough for 15-20 minutes.
Add a tbsp of oil in the bowl and knead the dough again for a minute.
Divide the dough into 10 equal balls.
Dust and roll the balls to a 6-7 inch circle.
Heat a griddle.
Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.
Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.
Keep pressing the thepla with a flat spoon while it is cooking.
Serve hot with pickle and curd.

Note – If you are making the Theplas to store and eat later, do not add besan to the dough. It will keep your Thepla’s soft for a longer time. But if planning to eat hot Thepla’s, besan will add a nice crunch.

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Tangy Bacon Feta Guacamole

I’m a dipper.

I really like dips.

And sauces.

A lot.

I’m one of those double-dip-every-bite-people.  I know some of you are cringing and turning up your nose at me. Don’t worry, most of the time I get a separate bowl of dip or sauce just for my own double-dipping purposes. 

Plus I need that much. A whole bowl. Because when I find a dip or sauce I really like, suddenly it’s like a whole new world opens up. An infinitely long list of possibilities and combinations starts swimming through my head. So I start putting the new find on e-ver-y-thing. 

I think it might be rubbing off on the husband. 
He used to make a disgusted face whenever I’d dip something unexpected and refuse to try it. Lately however, I’ve noticed him giving some interesting combinations a try. 

When I made this guacamole we also had barbecue chicken paninis. Without any persuading from me, he smeared some of this guac right on the sandwich. I was thinking, “Woah…”  but didn’t say anything because I didn’t want to interrupt his creative momentum. He went back for seconds, and thirds, and fourths. 

So either his taste buds are getting more adventurous, or this guac is really really good. 

Being that I tasted it myself and fell in love I’d probably vote for the latter. But this was still a great step for him and I’m proud. 

I don’t know about you but I prefer my guacamole really chunky. (That’s kind of an awful word and I usually avoid it, but I feel it fits here.)

I like it thick and studded with big bites of bright green, whole avocado. That, coupled with the lime, gives this guac a light, fresh, slightly tangy taste.

That alone would be delicious. But the bacon and feta? With all of their hearty, flavorful, rich goodness to offer?

They are a must. They take this guac to the next level. Which is of course what I’m always aspiring to do in the kitchen. Take everyday goodies to the next level. The one where each bite leaves you saying, oh just one more…

After observing the Hubby, I’d say it’s definitely at that level. 

This guacamole is really so so good. It’s flavorful and rich without being overpowering. It has just the right amount of creaminess to it and gets a little texture from the bits of bacon, feta, and chunky avocado. 

Oh did I mention that I am a huge fan of feta? Yeah it’s a staple in our house. Salad, sandwiches, wraps, burgers, dips, enchiladas….. and feta. It is extremely versatile if you did not know. Strong, yet it pairs well with anything because it doesn’t take over the dish. 

Don’t be scared of the feta. Or the bacon. Or the lime. Just do it. Do the whole thing. You’ll love it. 

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