- Clean,discard stems and wash,rinse,drain and dry moisture of fresh fenugreek or methi leaves.
- Mix wheat flour,besan and maida in a bowl. Add salt to taste,ajwain,turmeric,red chilli powder,oil, finely chopped fresh fenugreek,dry kasoori methi and chopped coriander.Add curd,ginger paste and mix all.Try kneading without water.But if needed just little water may be added to make a soft pliable dough.
- Divide the dough into 6 balls approximately. Dust flour and roll out into thin circular discs.Heat a flat tawa and roast the thepla till brown spots appear.Drizzle oil on both sides and fry delicious soft theplas.
- Serve in breakfast,lunch or dinner flavourful methi theplas with mixed pickle,curd or any curry of choice like cauliflower potato and green peas curry.
Gujarati's most famous dish for snacks
Methi Thepla
#myrecipe
By Ritu Nayak
May, 31st
602
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- 1 cup wheat flour
- 1/4 cup besan/gram flour
- 2 tbsp maida/All-purpose Flour
- 2 tbsp curd
- 1 tsp ginger paste
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp cumin powder
- 1/4 tsp ajwain/ Carom seeds
- 1/2 cup fresh methi ( fenugreek)leaves chopped
- 1 tbsp kasturi methi
- 2 tbsp coriander chopped
- to taste salt
- 2 tbsp oil for kneading
- As needed oil for frying
Instructions
Notes/Tips
easy carry food for travel and multiple use
