Methi Thepla

Sieve flour and gram flour separately 2. Mix flour, gram flour, chopped fenugreek leaves, salt and then add Curd/Yogurt to make a semi hard dough, knead it well and keep aside for 10 minutes 3. Divide into 8 equal portions 4. Roll out each portion end cook on hot griddle from both sides and apply oil too 5. Cook till done 6. Serve hot with Chhunda Note: Since water is not added and Yogurt is used instead, it has a better shelf life i.e.

days. One can also add a mashed ripe banana while making the dough.