Methi Thepla
A flavourful Gujarati wheat-flatbread studded with fresh fenugreek leaves and mild spices, ideal for breakfast, snack or travel lunch.
Ingredients
Equipment
Video
Notes
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firstly, finely chop 1 bunch methi and take in a large bowl.
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add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 2 tbsp sesame, 1 tsp chilli paste, 1 tsp ginger paste, 2 tbsp kasuri methi and pinch hing.
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add ½ cup curd and ½ tsp salt. mix well making sure all the spices are well combined.
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further add 1½ cup wheat flour, ¼ cup besan.
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mix well and start to knead the dough.
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add water as required and knead to smooth dough.
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also, add 2 tbsp oil and knead the dough.
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make a smooth and non-sticky dough.
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cover the dough and rest for 20 minutes, or until the dough has rested well.
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pinch a ball-sized dough and dust with wheat four.
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roll to as thin as possible. roll all the theplas as it will not take much time to cook.
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now cook the thepla on hot tawa.
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flip over and cook both sides spreading oil.
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finally, enjoy methi thepla hot or you can pack it in a zip lock bag.