Fried Egg, Methi Thepla and Green Chili Pickle

Ingredients

• 1.5 cup Atta (Whole wheat flour)
• 0.25 cup Besan (Gram flour)
• 1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
• 0.25 cup Plain Yogurt (Full-fat, at room temperature)
• 1 tsp Ginger-Garlic Paste
• 2 whole Green Chillies (Finely chopped, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
• 1 tsp Coriander-Cumin Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Carom Seeds (Also known as Ajwain)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance bitterness)
• 2 tbsp Oil (For the dough)
• 0.25 cup Warm Water (As needed for kneading)

Instructions

1. 1

   Prepare the Dough (5 minutes)

   • In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
   • Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
   • Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2. 2

   Knead and Rest the Dough (30 minutes)

   • Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
   • Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
   • Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3. 3

   Roll the Theplas (10 minutes)

   • After the dough has rested, knead it again for one minute.

Ingredients

• 250 g green chilies (less spicy, thick variety preferred)
• 0.5 cup mustard oil
• 2 tbsp rai dal (split mustard seeds)
• 2 tbsp saunf (coarsely ground)
• 3 tbsp salt
• 3 tbsp lemon juice (or white vinegar)
• 1 tsp haldi
• 1 tsp methi dana
• 0.5 tsp hing

Instructions

1. 1

   Prepare the chilies. Wash the green chilies thoroughly under running water. Wipe them completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Remove the stems from all the chilies. Slit each chili lengthwise, leaving the base intact so they don't fall apart.

2. 2

   Prepare the spice mix. In a small pan, dry roast the fenugreek seeds on low heat for about 30-40 seconds until fragrant. Transfer the roasted seeds to a grinder jar. Add the split mustard seeds (rai dal) and coarsely ground fennel seeds to the jar. Grind everything into a coarse powder.

3. 3

   Heat the oil. Pour the mustard oil into a small pan. Heat it on medium-high heat until it reaches its smoking point. You'll see faint smoke rising. Turn off the heat and let the oil cool down completely to room temperature.

4. 4

   Mix the pickle. In a large, dry mixing bowl, combine the slit green chilies, the ground spice mix, turmeric powder, asafoetida, and salt. Mix well with a dry spoon until the spices coat the chilies. Pour the cooled mustard oil and the lemon juice over the chili mixture. Stir everything together thoroughly to ensure each chili is well-coated with oil and spices.

5. 5

   Jar and mature the pickle. Carefully transfer the pickle into a clean, dry, and sterilized glass jar. Cover the mouth of the jar with a lid or a piece of muslin cloth tied securely. Place the jar in direct sunlight for 3-4 days. This helps the flavors to mature and preserves the pickle. Shake the jar gently once every day.

6. 6

   Store the pickle. After sunning, the pickle is ready to eat. The chilies will have softened slightly and absorbed the flavors. Store the pickle in the refrigerator for a longer shelf life, up to several months.