Palak Methi Thepla


1/4 cup coriander leaves (dhania patta)
1 tsp cumin seed (jeera)
3 tblsp green chili paste
250 gms spinach (palak)
100 gms mung dal
oil (tel) as per requirement
salt (namak) to taste
300 gms whole-wheat (gehun) flour
250 gms fenugreek leaves (leafy methi)

How to make Palak Methi Thepla:
  • Wash dal and cook.
  • Wash and cut both leafy vegetables.
  • Add to dal and boil.
  • Add chili paste, turmeric powder, cumin seeds, coriander leaves and salt.
  • When it is cooked, take off and allow it to cool.
  • Shift the wheat up flour and mix in dal mixture to it.
  • Knead into the smooth dough.
  • Roll out as 6-inch chapatis or tortillas, roast on a warm griddle using a little oil.