- In a mixing bowl, add 1 ¼ cups whole wheat flour, ¼ cup gram flour, 1 tablespoon sesame seeds, 1 teaspoon ajwain seeds, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, salt as needed.Mix well and add 1 cup finely chopped methi leaves along with ½ cup plain yogurt/curd.Mix it well, utilizing the water content from the yogurt & methi leaves.
- Sprinkle water as needed and knead it into a soft, firm dough. Add 1 teaspoon oil on top.Knead again for 3-4 mins until it is smooth & pliable. Make 6 – 8 equal sized balls out of the dough. Dust a ball of dough in whole wheat flour and flatten it.Roll each ball of dough into a roti of about 1mm in thickness. Repeat this with rest of the dough.
- Meanwhile heat a tawa for cooking the paratha. Once hot, set the flame on medium. Gently place the prepared thepla on hot tawa.Cook the thepla on a hot tawa until there are many golden spots.Spread a few drops of oil/ghee on both sides, cook for a few more seconds and remove from heat.Serve hot with fresh thick curd and pickle. You can also serve it with dal fry or dal tadka.
Methi Thepla is an Indian flat bread made with whole wheat flour, gram flour, fresh fenugreek leaves and basic spice powders. Methi or fresh fenugreek leaves are slightly bitter but when combined with whole grain flours and spices,
Methi Thepla
By Vinay Kumar
Feb, 15th
676
Servings
4 persons
Cook Time
40 minutes
Ingredients
9
- 11
Ingredients
- 1 ¼ cup Whole Wheat Flour
- ¼ cup Gram Flour
- 1 cup Methi/Fenugreek Leaves
- ½ cup Curd
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Sesame Seeds
- 1 teaspoon Ajwain
- Salt
- Oil
- Water
