Ingredients:
- Wheat flour - 2 cups
- Methi leaves - 1 cup [ chop leaves alone ]
- fenu greek leaves
- Salt - as required
- Turmeric powder - 1/2 sp
- Dhania jeera powder - 1 sp
- Red chili powder - 1 1/2 sp
- White seasame seeds - 1/2 sp
- Thymol seeds [ omam ] - 1 sp
- Curd - 2 tbl sp
- Oil - as required [ for kneading, roasting ]
- Green chili and garlic paste - 1 sp
Method:
Mix all the ingredients in a mixing bowl. Sprinkle enough water, oil and knead to a smooth dough. Make lemon size balls from the dough. Then spread it into chapatis of medium thickness. Roast on a hot tawa using half a tsp of oil for both sides of chapati. Serve hot with chunda, and thick curd. This type of tepla can be kept for 4 to 5 days. Perfect dish to take along with you while traveling.
I used to make this in bulk when I had exams. It would take care of our dinners for the whole week. Your recipe is wonderful, esp with omam and sesame seeds :)
ReplyDeletedivya omam use pannienal gas problem varathu. seasame pottal nala taste kedaykum. you are right it can be used for week.
ReplyDeleteoh, wow...noted :)
ReplyDelete