Sprouts and Methi Thepla

Ingredients 

• ½ cup mixed sprouts boiled
• 1 cup fresh fenugreek leaves (methi)
• ½ cup yogurt
• 1½ cups whole wheat flour + for dusting 
• 2 tablespoons Bengal gram flour (besan)
• ½ teaspoon red chilli powder
• ½ teaspoon carom seeds (ajwain)
• Salt to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon white sesame seeds
• ½ teaspoon ginger green chilli paste
• 1 tablespoon oil + for drizzling 
• Chhunda to serve

Method

1. Put mixed sprouts in a blender jar, add 2 tbsps yogurt and blend to a fine paste.
2. Take whole wheat flour in a large bowl, add gram flour, red chilli powder, carom seeds, salt, turmeric powder, white sesame seeds, ginger-green chilli paste, fenugreek leaves and sprout paste and mix well.
3. Add remaining yogurt, mix well and knead into a soft dough. Add oil and knead again.
4. Divide the dough into equal portions and shape them into balls. Dust the worktop with flour place a dough ball on it and flatten it slightly. Roll it in the dry flour and further roll it into a thin thepla. Make thepla with the remaining dough in the same way.
5. Heat a non-stick tawa, place each thepla on it and cook for a few seconds on both sides. Drizzle oil on each side and cook, turning sides, till it is cooked evenly and turns golden brown on both sides.
6. Roll each thepla place on a serving platter and serve hot with chhunda.