Methi Thepla
Methi Thepla is a Gujarati roti recipe which is served with curd and pickle. It can be had anytime in breakfast, lunch or dinner. Thepla has a long shelf life as compared to roti, hence it is also carried while travelling. It is popular all over India. Gujaratis and theplas share a deep bond.
Ingredients :-
- Fenugreek leaves- 1 cup
- Wheat flour- 2 cups
- Gram flour- 1/2 cup
- Green chilli, ginger, garlic paste
- Sesame seeds- 1 tsp
- Ajwain- 1/2 tsp
- Red chilli powder- 2 tsp
- Turmeric- 1/2 tsp
- Coriander- 2 tsp
- Salt- 1 tsp
- 1/2 cup fresh curd
- Oil- for frying (Peanuts) of)
- Water - for kneading dough
Method: - First of all, take a bunch of fenugreek and pick it. Means separate the fenugreek leaves and leave them in hot water for 10 minutes
Then wash and strain
And chop the fenugreek finely
Now take flour in a big bowl, finely chopped fenugreek leaves, gram flour,
(Green chilli, ginger and garlic paste)
And add all the dry spices
Curd
And add 2 spoons of oil and cook with the help of water
Prepare soft dough for methi thepla
Adding curd reduces bitterness and cover it and keep it aside for 15 minutes to rest
Now break the dough and make a round ball
Flatten it and wrap it in dry wheat flour
Place it on the rolling board and roll it thin like a chapati
Heat the pan and put the roti on the pan
And cook it from both the sides
And apply some oil as well
Take them off when they turn brown
In this way prepare all the theplas. These can be stored for 3 days. These do not get spoiled, hence they can be taken and eaten while travelling.
Eat and feed ready methi theplas with curd and pickle.
I write all my recipes in Hindi and upload them in English with the help of Google Translate
