Description
Methi Thepla - Whole wheat Indian flatbread made with fenugreek leaves, served for breakfast or as a snack.
Ingredients
- Fresh Methi leaves - 3/4 cup, finely chopped
- Onion - 1 small, finely chopped
- Green chilies - 3, finely chopped
- Ginger - 1/2 tbsp , grated
- Garlic - 1/2 tbsp , grated
- Salt - to taste
- Oil - 2tbsp
- Cumin seeds - 1 tsp
- Asafoetida - 1/2 tsp
- Wheat flour - 2 cups
- Chickpea flour/Gram flour (Besan) - 3/4 cup
- Curd - 5 tbsp
- Red chili powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 3/4 tsp
- Garam masala - 1/2 tsp
- Salt - to taste
- Water - as required to knead the dough
Instructions
- Separate fenugreek leaves from stem. Wash, clean and chop them finely.
- Mix together the chopped fenugreek leaves, finely chopped onion, green chilies, grated ginger, garlic and little salt.
- Heat oil in a pan and add cumin seeds. Once it sizzles, add asafoetida and the above mixture. Saute and cook for a couple of minutes. Remove from heat and let it cool.
- In a bowl, add the flour, spice powders, salt, curd and cooked fenugreek leaves mixture.
- Add required water and knead to make a soft dough.
- Cover and keep aside for about 10-15 mins,
- Knead again for a minute and roll into ten equal sized balls and into thin flatbreads.
- Heat a pan and place the thepla. Cook on both sides until small brown spots appear.
- Drizzle oil and cook till spots darken and theplas are cooked through.
- Serve hot with curd and pickle.
Notes
Sauteing the fenugreek leaves will reduce the bitterness. Curd is used to soften the theplas. These soft theplas are ideal as travel food for it can be had as such, without any side dish.
- Prep Time: 0 hours
- Cook Time: 0 hours