Methi Thepla | Thepla

Published On May 12, 2020
In Article
By Heena Bharat
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Prep Time
15 Minutes
Cook Time
5 Minutes
Difficulty Level
Expert

Ingredients

Fresh Methi/fenugreek leaves - 1 cup
Atta/ wheat flour - 3 cups + for dusting the thepla
Turmeric powder, red chili powder, dry mango powder, chat masala - 1/2 teaspoon each
Carom seeds and fennel seeds - 1/2 teaspoon each
Oil - 1 tablespoon for dough and rest for roasting thepla.
Ginger-Garlic paste - 1/2 teaspoon
Curd - 1/2 cup

Instructions

Wash the methi/fenugreek leaves and chop them finely.
Take atta/whole wheat flour in a bowl and add all spices and salt to it.
Mix well and oil, add curd and chopped chilies and methi leaves.
Now, add water slowly to make a soft dough for thepla. Rest the dough for five minutes.
Heat a tava on a medium flame to cook the thepla.
Make small size balls out of the thepla dough.
Roll them with the help of a rolling pin. It must be of medium size of 5 cm diameter.
Pour few drops of oil on tava and spread it with kitchen cloth.
Now, cook the theplas one by one from both the sides on a medium flame.
Once one side is cooked , add oil to it and cook both sides by flipping the thepla.
Methi theplas are ready and can be accompanied with chutney or sauce or pickle.
Note - use the chopped methi immediately after cutting it as they can get bitter in taste.

Servings : 4
Ready in : 20 Minutes
Special Category : Jhatpat Cooking (5 Min)
Recipe Type : Breakfast

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!