Empty My Fridge
Methi Thepla
Ingredientes
- Sweet potato1
- Garlic4
- Fenugreek2 xícaras
- Ajwain1 colher de chá
- Sesame seed2 colheres de chá
- Salt2 colheres de chá
- Cúrcuma · powder¼ colher de chá
- Chili powder2 colheres de chá
- Oil2 colheres de sopa
- Whole wheat flour2 ½ xícaras
- Ghee2 colheres de sopa
Modo de preparo
- In a large bowl, mash the steamed sweet potato. Add garlic, methi, carom seeds, sesame seeds, salt, turmeric, chili powder and half the oil, and rub well with your hands.
- Add water a little at a time until the dough is soft and pliable. Add the remaining oil and knead for a couple of minutes. Rest for 10 minutes.
- Shape the dough into 8 to 10 lemon-sized balls.
- Coat each ball in dry flour on all sides and roll into a 6 to 7 inch circle, depending on the thickness you like.
- Heat a pan on medium-high. Cook each thepla until light brown spots appear on both sides, then brush each side with a few drops of ghee and remove.
- Repeat with the remaining dough. Serve hot with pickle and yogurt.
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