Methi Thepla | How to make methi thepla?
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 12-14 theplas
- 2 Cups whole wheat flour/atta
- 2 Tsp oil
- 2 Tbsp yogurt
- 1 Tsp fennel seeds/saunf/sompu
- ½ Tsp turmeric
- ¼ Tsp red chilli powder
- 1 Tsp coriander powder/dhania powder
- 1 Tbsp chopped coriander
- 1 Cup or 100 Gm~ chopped methi leaves
- Salt to taste
- ¼ Tsp sugar
- 1 Tbsp grated ginger and garlic
- Lukewarm water to make a dough
- Clean, wash and chop methi leaves
- Powder saunf into a powder in a mortar
- Add whole wheat flour in a bowl. Add dhania powder, red chilli powder, turmeric, saunf powder. Mix well
- Add salt and sugar
- Add grated ginger and garlic
- Add chopped coriander
- Add chopped methi leaves and mix well
- Add yogurt and mix well
- Now start adding luke warm water and start making a dough
- When it all comes together, knead into a soft dough. Add 1 Tsp oil and knead well
- Add remaining oil and make a smooth soft dough
- Cover in cling wrap or clean kitchen cloth and let it rest for 1 hour atleast. It is best to let it rest for few hours before making theplas
- To make theplas, pinch out small fist sized dough balls off the dough
- Roll into a thepla or a thin roti
- Roast by applying oil on both sides till golden spots appear
- Repeat for all theplas
- Serve hot, warm or at room temperature with yogurt, pickle or a side dish or raitha of your choice
It is best to let it rest for few hours before making theplas. This helps in gluten formation which makes theplas soft
Adding yogurt makes the theplas soft
Adjust spices and masalas as per taste
Add green chilli paste if desired
Apply ghee after roasting, when packing for lunch box, makes them extra soft and tasty
Recipe by Food Of Interest at https://foodofinterest.com/methi-thepla/
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