Evening Snacks
Methi Thepla
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- 8 serves
- 00h:25m prep
- 00h:15m cook
Thepla is a soft Indian flatbread typical of Gujarati cuisine and especially popular among Jains. It is typically enjoyed as a breakfast, or can be eaten for snacks with hot tea or can be eaten during lunch. It can also be served as a side dish with a meal, or as a snack in the late afternoon.
Ingredients
- 1 cup chopped fresh fenugreek leaves (methi)
- 2 cups whole wheat flour + for dusting
- ¼ cup besan/gram flour
- 1 teaspoon sesame seeds (safed til)
- Salt to taste
- 1 tablespoon ginger-green chili paste
- 1 teaspoon carom seeds
- 1/2 tsp Garam Masala
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 cup yogurt
- 1 tablespoon oil Ghee for basting
Cooking Instructions
- Take fenugreek leaves in a Parat. Add salt, ginger-green chili paste, carom seeds, turmeric powder, garam masala, and chili powder and mix well.
- Add wheat flour, besan, and yogurt, sesame seeds, and mix well. additionally, add some water and knead the dough.
- knead the dough to smooth and soft texture like of chapati dough.
- add 1 tsp of oil and knead the dough for 5 more minutes.
- Cover with a damp muslin cloth and set aside for 10 minutes.
- Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.
- Heat a non-stick Tawa and roast the prepared theplas till golden from both sides, basting with ghee.
Finally, serve methi thepla with raita and pickle.
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