Methi Thepla Recipe

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Ingredients :

  • Whole wheat flour (Chapati atta) – 1 ½ cups + some more for dusting
  • Red chili powder – 1 teaspoon
  • Coriander powder – 1 ½ teaspoon
  • Cumin powder – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Carom seeds (Ajwain) – ½ teaspoon, optional
  • Salt – to taste
  • Fenugreek leaves (Methi leaves) – ¾ cup, plucked, measured, washed and then chopped
  • Green chilies – 2 small, chopped finely
  • Ginger paste or freshly grated or crushed – 1 teaspoon
  • Oil – 3 tablespoons + more for frying the theplas
  • Warm water – little less than 1/2 cup  or as needed

Method :

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 22 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides.
  4. Serve hot with chunda or sweet mango pickle.