Methi Thepla

1. in a large mixing bowl, combine all the dry ingredients.
2. Add curds and oil and crumble.
3. Add water in parts and knead the dough smooth.
4. Pinch a medium sized ball, roll and flatten it, and dust with some wheat flour.
5. Further roll it into a thin circle like a chapathi.
6. Place the rolled thepla on a hot tawa and cook for a minute.
7. When the base is partly cooked, flip over.
8. Drizzle some ghee/oil and press lightly until cooked on both sides.
9. Serve methi theplas with raitha and pickles.

Think warm meals, think Vaya Tyffyn! Pack your food in a Vaya Tyffyn lunchbox and go about your business. Come lunchtime, your food will be ready for you, still steaming hot as if you just dropped it from the cooker!

Trivia

1. Fenugreek is native to the Mediterranean region, Southern Europe, and Western Asia; Fenugreek was grown extensively in the imperial gardens of Charlemagne.
2. The Greeks and Romans used cultivated fenugreek for fodder. In fact, it is still grown for fodder in parts of Europe and Northern Africa.
3. The Latin term for fenugreek is foenum graecu, which means Greek hay.
4. Egyptians used fenugreek (among many other items) for mummifying.