Methi Thepla Recipe

Gujarati thepla is nothing but parathas. But these parathas are spiced and have some kind of vegetable such as methi, lauki, etc. combined in the dough itself. Along with that the theplas usually have 2-3 kind of flour in it, especially bajra flour since it is extensively consumed in Gujrat. But you can also prepare it with just whole wheat flour and gram flour. This recipe is a great breakfast and tiffin recipe which is very healthy and easy to prepare.

So without any further due let’s get started with the recipe.

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Ingredients:

• Fenugreek/methi leaves- 1 cup
• Whole wheat flour- 1 cup
• Gram flour/besan- ¼ cup
• Bajra flour- ¼ cup
• Jowar flour- ¼ cup
• Ginger chilli paste- 1 ½ tsp.
• Red chilli powder- ½ tsp.
• Turmeric powder- ½ tsp.
• Cumin powder- ½ tsp.
• Coriander powder- ½ tsp.
• Salt- as per taste
• Oil- 1 tbsp.
• Curd/dahi- 4-5 tbsp.
• Oil- for cooking

Procedure:

1.  Rinse the methi leaves and put them in a vegetable strainer in order to get rid of the excess water. Keep aside.
2.  In a bowl add the whole wheat flour, gram flour, jowar flour and bajra flour.
3.  Add all the spice powders, ginger chilli paste and salt to the flour. Mix really well.
4.  Now chop the fenugreek leaves and add it to the flour. Mix again.
5.  Now add the curd and start kneading the dough. You don’t really need to add water because the fenugreek leaves release enough water to make a dough combined with the curd.
6.  When the dough is ready divide the dough into medium sized balls and keep them covered with a damp cloth.
7.  Place one ball of the dough on the rolling surface, dust it with some flour and roll it with a rolling pin in order to get a thepla of about 5-6 inch diameter.
8.  Heat a tawa and place the prepared thepla on it. Let the thepla cook slightly on one side and then flip it. Now apply some oil on the partially cooked side of the thepla and flip it again.
9.  Now let the oiled side cook for a minute on a medium flame.
10.  Apply oil on the uncooked side and flip. Cook the thepla from this side as well. The thepla should be evenly cooked from both the sides.
11.  Press the thepla with a spatula in order to ensure that the edges are cooked.
12.  Remove the thepla from the tawa and place it in a chapatti basket.
13.  Prepare all the theplas in a similar manner.
14.  Serve the thepla warm with pickles and curd.

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