Methi Thepla | Thepla Recipe

Ingredients

• 1 1/4 cup Whole Wheat Flour
• 1/4 cup Gram Flour
• 1 cup Finely Chopped Methi/Fenugreek Leaves
• 1/2 cup Curd/Plain Yogurt
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tbsp Sesame Seeds
• 1 tsp Ajwain/Carom Seeds
• Salt as needed
• Oil as needed (for cooking theplas)
• Water as needed

Instructions

1. 1

   In a mixing bowl, add 1 1/4 cups whole wheat flour, 1/4 cup gram flour, 1 tbsp sesame seeds, 1 tsp ajwain seeds, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, salt as needed.

2. 2

   Mix well and add 1 cup finely chopped methi leaves along with 1/2 cup plain yogurt/curd.

3. 3

   Mix it well, utilizing the water content from the yogurt & methi leaves.

4. 4

   Sprinkle water as needed and knead it into a soft, firm dough. Add 1 tsp oil on top.

5. 5

   Knead again for 3-4 mins until it is smooth & pliable. Make 6 – 8 equal sized balls out of the dough (of desired size)

6. 6

   Dust a ball of dough in whole wheat flour and flatten it.

7. 7

   Roll each ball of dough into a roti of about 1mm in thickness. Repeat this with rest of the dough.

8. 8

   Meanwhile heat a tawa for cooking the paratha. Once hot, set the flame on medium. Gently place the prepared thepla on hot tawa.

9. 9

   Cook the thepla on a hot tawa until there are many golden spots.

10. 10

    Spread a few drops of oil/ghee on both sides, cook for a few more seconds and remove from heat.

11. 11

    Serve hot with fresh thick curd and pickle. You can also serve it with dal fry or dal tadka.