Methi Thepla
Methi Thepla recipe or methi na thepla - a Gujarati flatbread made from fenugreek leaves, whole wheat flour along with some spices. This is healthy snack or meal recipe that is served with plain yogurt.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups Whole wheat flour (Chapati atta) (+ some more for dusting)
- 1 teaspoon Red chili powder
- 1 ½ teaspoon Coriander powder
- 1 teaspoon Cumin powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Ajwain (Carom seeds) (optional)
- Salt to taste
- ¾ cup Fenugreek leaves (Methi leaves) (plucked, measured, washed and then chopped)
- 2 small Green chilies (chopped finely)
- 1 teaspoon Ginger paste or freshly grated or crushed
- 3 tablespoons Oil (+ more for frying the theplas)
- little less than ½ cup Warm water (**)
Instructions
- 1
Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.
- 2
Add green chilies, ginger paste, methi leaves and oil.
- 3
Mix it with your fingertips. it will be crumbly looking texture.
- 4
Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.
- 5
Cover it and keep it aside for only 15 minutes.
- 6
Do not let it rest for more than 15 minutes. If so methi leaves will starts leaving the water and dough will become too soft and sticky.
- 7
After 15 minutes, knead the dough once again to smooth out. Divide it into 12 equal smooth balls. Flatten it out between your palms.
- 8
Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board.
- 9
Heat the tawa or pan on medium-high heat for shallow frying thepla.
- 10
Place rolled thepla on hot tawa.
- 11
Fry both sides similar to paratha till it has golden brown spots and no more raw looking.
- 12
Once cooked on both sides remove it to the insulated container.
- 13
Repeat the same process for rest theplas.