PALAK METHI THEPLA
300 grams whole-wheat flour
100 grams mung dal
250 grams fenugreek leaves (leafy methi)
3 tbsp. green chili paste
250 grams palak (spinach)
¼ cup coriander leaves
1-tsp. cumin seeds
Wash mung dal and cook. Wash and chop both leafy vegetables. Add to dal and boil. Add chili paste, turmeric powder, cumin seeds, coriander leaves and salt. When it is cooked, remove and allow it to cool.
Shift the wheat flour and add dal mixture to it. Knead into the smooth dough.
Roll out as 6-inch tortillas, Roast on a warm griddle using a little oil.