Soft Methi Thepla Recipe
Methi thepla is a popular flatbread from Gujarat, prepared using whole wheat flour along with spices and fenugreek leaves.
Yield: 10 nos
Equipment
- Skillet
Materials
- 1 cup, tightly packed Methi or Fenugreek Leaves
- 1.5 cups Whole Wheat Flour
- 3 tablespoon Besan or Gram Flour
- 2 tablespoon Yogurt add little more if required while kneading the dough
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Ginger (grated)
- ½ teaspoon Green Chilli Paste (optional)
- Salt to taste
- 1 tablespoon Refined Oil + more for frying the theplas
Instructions
- Take the clean leaves from methi stalks and wash them and allow to drain the water and later chop them. Keep aside.
- Take whole wheat flour, besan, dry spices (cumin, red chilli, turmeric powder), grated ginger, chilli paste and salt in a big bowl. Mix them with your fingers.
- Also add 1 tablespoon oil and curd into it.
- Now add chopped methi leaves. Mix it well and knead a smooth dough.
- I did not add any extra water. Moisture from leaves and water from curd was enough to bind all of them together. If you require can add 1 or 2 tablespoon of water.
- Apply little oil on the dough and allow to rest for 15 minutes. Cover the dough with a moist cloth for 15 minutes.
- Now make lemon size balls from the dough.
- Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
- Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
- Cook on the preheated skillet until bubbles appear on the surface, apply a small amount of oil over the surface and then flip and cook the other side in similar manner.
Notes
- You can also add carom seeds or ajwain and chaat masala powder while kneading the dough for thepla.