Methi Thepla Recipe
Servings: 12 pieces
Calories:
Equipment
- 1 Bowl for mixing
- Knife and board
- Rolling Pin and Board
- Tava/skillet
- Kitchen turner
- Casserole dish
Ingredients
- 1 cup fenugreek leaves or fenugreek leaves tightly packed
- 1 cup whole-wheat flour
- ¼ cup besan
- 1 tablespoon Ginger crushed to a paste
- 1 teaspoon Green chillies crushed to a paste
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ¾ teaspoon Salt or add as required
- ½ teaspoon Sugar
- ½ cup curds or yoghurt
- ½ tablespoon Oil
- ¾ cup Water or add as needed
- Oil as needed for frying thepla
Instructions
Prepping Methi Leaves
- Pluck the leaves off the stems. Pack them in a measuring cup of methi leaves, then soak them in a large bowl with 1 litre of water. The mud and dirt will settle down, then use a skimmer to remove the leaves. Dry them in a sieve or a tea towel and then chop them finely. Chopping the leaves fine eases rolling out the thepla. Otherwise, they tear.
Making the dough
- In a large bowl, add the ginger and green chilli paste, red chilli powder, turmeric powder, cumin powder, and coriander powder. (1 tablespoon Ginger, 1 teaspoon Green chillies, ½ teaspoon red chilli powder,½ teaspoon turmeric powder,1 teaspoon cumin powder,½ teaspoon coriander powder)
- Salt, sugar, the chopped methi leaves and a tablespoon of oil; rub them all together. Till the methi is soft, water will be released. Some people drain out this water as it can be bitter, but I do not. (¾ teaspoon Salt + ½ teaspoon Sugar+ 1 cup fenugreek leaves+ ½ tablespoon Oil)
- Next, add the flours and bring together the mixture with the curds.(1 cup whole-wheat flour +¼ cup besan +½ cup curds)
- Add the water and mix the dough. I prefer to make a firm dough as the salt and methi will release some liquid. (¾ cup Water)
- We do not rest the thepla dough.
Rolling Into Flatbreads
- Make medium-sized balls from the dough.
- Dredge one ball in the dry flour, then roll it out on a surface with a rolling pin. You can lightly dust the surface with flour to prevent the flatbread from sticking.
- The size I generally aim at is about 8 inches in diameter. You can make them smaller or larger as needed.
How to cook Methi Thepla
- Generally, as I start rolling out my theplas, I place a tawa or skillet on a low to medium flame to heat. By the time the thepla is rolled out, the skillet is hot.
- Once hot, transfer the thepla to the tawa and cook for a minute or two. There will be small pockets that will bubble up. Flip using a spatula, or, in my case, my hands.
- Use a spoon and drizzle oil on top of the thepla. Let the thepla cook until it develops brown spots (about 2-3 minutes), then flip it. (Oil)
- Use the spatula to press the edges of the thepla to the tawa. (2 minutes)
Serving the Thepla
- Your thepla is done. Transfer it to the waiting plate to enjoy with pickle, curds and tomato chutney.
- I will add the theplas to my casserole to keep them warm for our lunch.