Methi Thepla is a popular Gujrati dish, very often prepared for travelling because it can last a long time at room temperature and it’s filling.
| Preparation Time: | 30 minutes |
| Servings: | 8 Theplas |
| Difficulty: | Easy |
Ingredients
| Whole wheat flour | 1 cup |
| Besan | 1/4 cup |
| Finely chopped Methi leaves | 1 cup |
| Chopped green chillies | 1 tsp |
| Grated ginger | 1 tsp |
| Yogurt | 1/2 cup |
| White sesame seeds | 2 tbsp |
| Kasoori Methi | 2 tbsp |
| Salt | 3/4 tsp |
| Haldi or turmeric powder | 1/4 tsp |
| Ajwain or carom seeds | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Jeera or cumin powder | 1/2 tsp |
| Garam masala | 1/2 tsp |
| Hing or asafoetida | A pinch |
| Vegetable Oil | 4 tbsp |
Method
- Mix everything except the oil into a crumbly mixture.
- Add a tbsp of oil and mix again. Knead a tight dough using as much water as needed. Rest it covered for at least 15 minutes.
- Divide the dough in 8 equal parts and roll them into balls.
- Roll a ball into a tortilla using some dry wheat flour. Make it as thin as you can.
- Place the rolled dough on a warm griddle.
- Flip it once you see small bubbles on the tortilla.
- Apply oil and cook it on both sides until brown spots appear on both sides. Don’t make it too crisp. Take it out on a paper towel. Repeat with rest of the balls.
- Theplas are ready to eat. You can eat them just like that with tea or eat it with pickle or yogurt.
Summary
Recipe Name
Methi Thepla
Author Name
Ruchi Garg
Published On
Preparation Time