Methi Thepla,(Thepla Recipe)

Methi Thepla Recipe| How to make Methi Thepla, Methi Thepla

Methi Thepla,(Thepla Recipe)

Methi Thepla is lightly spiced Indian bread. Methi Thepla is prepared from wheat flour, fenugreek leaves, gram flour and other spices.

Preparation Time: 10 minutes

Cooking Time: 20 minutes


Serves: 8 Theplas

Main Ingredients: fenugreek (methi), gram 

flour, whole wheat flour and yoghurt

Cuisine: Gujarati

Recipe Type: bread

Level of Cooking: Easy

Ingredients:

• 1 cup whole wheat flour (atta)  
• 1/4 cup gram flour (basen)  
• 1/2 teaspoon turmeric (haldi)  
• 1 teaspoon red chilli powder(optional)
• Salt to taste  
• 1/2 cup chopped fenugreek (methi) or dry fenugreek 
• leaves (kastoori methi)  
• 2 tablespoons oil  
• 1/4 cup yoghurt (dahi) Water as needed   
• 1tablespoon Oil for cooking

Step by Step Directions:

Mix all dry ingredients together whole wheat flour, gram flour, turmeric, chilli powder, salt, fenugreek leaves, oil and yoghurt in a bowl and mix well.  

• 
  

Add water as needed to make smooth, soft dough Knead the dough for a minute on a lightly greased surface to make it smooth and pliable.  Set the dough aside and cover it with a moist cloth. Let the dough rest for at least fifteen minutes.

Divide the dough into equal parts. Roll each one into a smooth ball using your oiled palm and press flat.  Take one dough ball and press it lightly on both sides on a surface covered with dry flour. 

Using a rolling pin, roll the dough into a circle about five to six inches.  

Heat a tava (griddle) over medium-high heat.  

Place the thepla in the tava (griddle). As it cooks, the dough will change colour and look dryer. 

Turn the thepla over using a spatula. 

You should see golden-brown spots on the semi-cooked side.  

Spread a few drops of oil onto the thepla using a spatula evenly around its surface and flip the thepla. 

Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. 

It may puff up in some areas. Flip the Thepla over and repeat this process, cook until light golden brown spots appear on both sides.

Transfer it to the plate. Repeat this process with the remaining dough balls, and similarly cook them.

Serve them hot with tea, yoghurt or raita.

Tips:  

Make sure that the dough is soft and smooth.

If the dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.