Methi Thepla
14-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 cup fresh fenugreek leaves (methi), finely chopped
1 ½ cups whole wheat flour
2 tablespoons gram flour (besan)
1 tablespoon yogurt
1 teaspoon ginger-garlic paste
1 green chili, finely chopped (optional)
½ teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon sesame seeds
1 teaspoon carom seeds (ajwain)
1 teaspoon red chili powder (adjust as per taste)
½ teaspoon coriander powder
½ teaspoon cumin powder
2 tablespoons oil (for dough)
Salt to taste
Water, as required, to knead the dough
Oil or ghee for cooking
Instructions:
Prepare the Dough
In a large mixing bowl, combine whole wheat flour and gram flour. Add the finely chopped fenugreek leaves (methi), yogurt, ginger-garlic paste, and green chili (if using).
Add cumin seeds, sesame seeds, carom seeds, turmeric powder, red chili powder, coriander powder, and cumin powder. Season with salt.
Add 2 tablespoons of oil and mix everything together using your fingers until the ingredients are well incorporated.
Knead the Dough
Gradually add water in small quantities and knead the mixture into a soft, smooth dough. Make sure the dough is not too sticky or too dry.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Roll the Theplas
After the dough has rested, divide it into small equal portions and roll them into balls.
Dust each ball with a little flour and roll it out into a thin, round disc (like a chapati) about 6-8 inches in diameter. Make sure the thickness is even.
Cook the Theplas
Heat a tawa or flat pan over medium heat. Once hot, place the rolled thepla on it.
Cook for about 30 seconds on one side, then flip it over.
Drizzle a little oil or ghee around the edges and on the surface of the thepla. Cook until both sides are golden brown and lightly crispy, flipping as needed.
Serve
Repeat the process with the remaining dough balls.
Serve the methi theplas hot with yogurt, pickle, or any chutney of your choice. They can also be enjoyed with tea for a quick snack.
Tips:
You can store the cooked methi theplas in an airtight container for 1-2 days, making them a great option for travel or packed lunches.
If you like your theplas softer, add a bit more yogurt to the dough, and if you prefer a spicier version, increase the quantity of green chilies or red chili powder.
Enjoy this delicious and healthy Methi Thepla recipe as a snack or part of a wholesome meal!
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