Methi Thepla

written by Komal January 5, 2018
Methi Thepla

Methi Thepla is basically a Gujrati cusine or a gujarati snack which can be eaten in breakfast as well as for lunch and which is very easy to make as well as healthy and tasty. It is a type of cusine which one can take with themselves during travelling as it can last long as they have good shelflife. Thepla is a wholesome meal which tastes delicious with pickle

 

Methi Thepla

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Serves: 5-6 Prep Time: Cooking Time:

Ingredients

  • • 2 cups wheat flour / atta,
  • • ¼ cup besan / gram flour,
  • • ½ tsp kashmiri chili powder,
  • • 1 tsp sesame seeds / til,
  • • ¼ tsp turmeric / haldi,
  • • ½ tsp carom seeds / ajwain,
  • • 1 green chili, chopped,
  • • salt to flavor,
  • • 1 inch ginger, grated,
  • • 1 cup methi leaves, finely chopped,
  • • ½ cup curd / yogurt, sour,
  • • water as required, to knead dough,
  • • Oil/ghee, for roasting.

Instructions

  • First off all, take a large bowl to knead the Methi Thepla dough.
  • In that bowl add wheat flour, besan
  • Also add chili powder, turmeric, sesame seeds, carom seeds and salt into it.
    methi_thepla

    Wanna have it…Try it!!!

  • You can also, add green chili and ginger.(according to your choice)
  • Now add finely chopped methi leaves in the above bowl.
  • Make sure that all the spices are mixed well.
  • Further, add half cup of curd and combine the dough well.
  • Now add water and knead good and soft dough like we do for chapati
  • Keep the kneaded dough aside for 5-10 minutes. So, that the dough gets more soft and fluffy.
  • Now knead the Methi Thepla dough for 5 more minutes.
  • Take small balls of dough, roll and flatten it into paratha as we do for chapati.
  • Now, place the rolled thepla or paratha on a medium hot tawa, for roasting
  • When oneside is partly cooked then turn the methi thepla to cook it from other side
  • Brush both sides with oil or ghee.
  • Finally, thepla is ready to serve hot with pickle.

Notes

• Knead the dough well and allow it to rest for 5-10 minutes. • If you want to make theplas for travelling and want to store it for 2-3 days. • Use little bit of extra oil while frying it. • You can also add ghee between 2theplas after frying so as it can stay soft. • Do not use dry flour more than 2 times while rolling the thepla

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