Methi Paratha/Thepla

Preparation time: 10 minutes
Cooking time: 15 mins

Ingredients

Wheat Flour - 2 cups
Methi leaves (chopped) - 2 cups
Green Chilies (finely chopped) - 4
Red Chilli Powder - 1 tsp
Turmeric - 1 tsp
Ginger & Garlic paste - 1 1/2 tbsp
Carom seeds(ajwain ) - 1tsp
Asafoetida - a pinch
Coriander powder - 1tsp
Cumin powder - 1tsp
Salt to taste
Oil as needed

Method

• Take the wheat flour in a bowl.
• Mix all the ingredients in it including the methi (fenugreek) leaves
• Add 2 tsp oil and knead it in to a firm dough using water . Let it stay for 15 minutes.
• Then make even size small balls of the dough. Roll them separately with a rolling pin into a round shape.
• Heat the griddle and roast each of the rolled out theplas just like you roast chapathi/roti
• Then put 1/2 tsp oil on the turned side and again it upside down.
• Repeat the same with the other side.When evenly roasted remove it from griddle.
• Serve them hot with Butter/Chutney/Raitha/Plain Curd.

Tabbouleh (fresh and tasty sprouts salad)

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingerdients
Mung Beans (sprouted) -  1 cup
Olive oil - 3 tbsp
Green Chilies (finely chopped) - 3
Coriander (finely chopped) - 2 cups
Mint (finely chopped) - 1/2 cup
Medium tomatoes(diced)- 2
Cucumber(diced) - 1/2
Fresh lemon juice - 3 tbsp
Salt - 1/2 tsp
Black pepper (crushed) - 1/4 tsp

Method

• Mix together all the above ingredients with 2 tbsp oil in a salad bowl, then cover bowl tightly with plastic cling wrap/aluminium foil and let stand 5 minutes. 
• Add the remaining oil and mix well.
• Tabbouleh is an arabic dish, generally served in blanched cabbage/lettuce leaves
• You can introduce your own variations by serving it with roti/phulka.
• You can also use it as a stuffing for a vegetarian frankie.