Fenugreek Fry Bread

Wheat flour - 2 cups

- Gram flour - 2 cups

- Salt - 1 tablespoon (adjust the amount according to taste)

- Diced fresh green chilies - 2 tablespoons (again according to your taste)

- Freshly washed and cut fenugreek leaves - 1 cup

- Hot oil - 2 tablespoons

- Turmeric - A pinch

- Asafetida - A pinch

- Cumin seeds - A pinch

- Oil for frying

- Water for kneading the dough

Procedure:

- In a mixing bowl, combine the wheat flour and gram flour.

- Add the salt to the mix.

- Now add the fenugreek leaves and rub them with the flours so that they are coated with flour.

- Leave the mixture aside for 15 minutes to let the salt and fenugreek leaves mix. The fenugreek leaves will shed some water as they react with salt and, therefore, if you knead the dough immediately it will become very wet and will be difficult to fry.

- Now rub the flour between your fingers to get a crumbly mix.

- Add the cumin seeds, turmeric, asafetida and diced green chilies in the flour mix and combine well.

- Make a small well in the middle and pour the hot oil in the center.

- Use a fork to mix all the ingredients together (adding hot oil makes the bread more crispy).

- Now use water to mix all the ingredients together and knead a soft dough. Cover the dough and let it rest for about 1/2 hour.

- After the dough is rested, make small balls of the dough.

- Roll out the balls in 3-4 inch diameter circles of about 1/2 centimeter thickness.

- Heat the oil in a frying pan.

- Fry the rolled out dough in the frying pan on medium heat until it puffs up and is golden brown on both sides.

- Drain on an absorbent paper towel and serve hot.

For serving:

These delicious breads can be served with:

- Spicy tomato chutney

- Potato and peas gravy mix

- Curried fish or chicken

- Mango and chili pickle

You can make and store these breads for up to 10 days at a time and they will not spoil.