Methi Thepla
Theplas are basically similar to paratha, but with a slightly different ingredient profile. But if compared to paratha, Gujarati thepla recipe is a healthier option because very less oil is used. When cooking thepla for traveling or to store for more than a week, make the dough with water instead of yogurt. Also, add more than the usual amount of oil to the dough to prevent the theplas from becoming too dry or going off. If made properly, theplas can be stored for almost 15 days.
If you want to know more about Methi Leaves (Fenugreek Leaves) health benefits then Click Here!
INGREDIENTS
- 2 cups wheat flour / atta
- 3 to 4 tbsp chickpea flour (Besan)
- 1 cup methi leaves (fenugreek leaves, finely chopped)
- 1/2 tsp ginger grated
- ¼ tsp turmeric
- 1/2 tsp red chilli powder
- 1-2 Green chilli, chopped
- ½ tsp ajwain (carom seeds)
- 1/2 cup curd
- 1/2 tsp Garam masala
- Salt as per taste
- sugar as per taste
- Oil for dough & frying
TIME REQUIRED : 10 mins to prepare and 20 mins to cook
PROCEDURE
STEP 1
Add whole wheat flour,gram flour, yogurt and oil in a mixing bowl and mix them together.
STEP 2
Add all the remaining ingredients except methi leaves and water till they are well combined.
STEP 3
Then add fenugreek leaves and mix well.
STEP 4
Knead the ingredients well with some water and make a soft dough. Let it rest for about ten minutes.
STEP 5
Divide the dough into equal sized balls.
STEP 6
Make thin paranthas out of the dough.
STEP 7
Cook theplas on both sides on a hot pan with little oil.
STEP 8
Cook from both sides till it turns golden, serve it hot with some pickle or chutney.
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