Monday, April 1, 2019

Methi Thepla | Gujarati Methi Na Thepla

Methi leaves (fenugreek leaves) - 2 cup.
Wheat flour - 2 cup,
Gram flour - 2 tbsp,
Salt - to taste,
Asafetida - 1/4 tsp,
Coriander & cumin powder - 1 tsp,
Red chilli powder - 2 tsp,
Turmeric powder - 1 tsp,
Cumin seeds - 1 tsp,
Sesame oil or peanut oil - 2 tbsp,
Garlic paste - 1 tbsp (optional),
Warm water - 3/4 cup Or as needed,
Sesame oil or peanut oil - for roasting process.

Wash and rinse methi leaves well. Chop them finely and measure 2 cup. In a mixing bowl, add wheat flour followed by chopped methi leaves, gram flour, salt, asafetida, coriander &cumin powder, red chilli powder, turmeric powder, cumin seeds, sesame oil and garlic paste.

Mix well. Now gradually add water and form into semi soft dough.

Let it rest covered for 10 minutes.

Divide prepared dough into 12 equal sized balls.

Roll each part into round with the help of rolling pin using dry flour as per below image.

Place rolled thepla on hot tawa.

Let it cook for a minute, flip thepla. Apply oil on partially cooked side. Again flip and apply oil on other side.

Roast and flip thepla couple of times until its cooked well. Roast thepla over medium to medium high flame. Repeat the process with remaining dough.

Garlic paste can be skipped.
Adjust amount of spices as per taste.
Water can be replaced with curd in kneading process.
Add sesame seeds for more flavour.
Serve with tea or keri chundo. For chunda recipe, click Here.

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