Thepla Recipe (Methi Thepla)

Thepla Recipe (Methi Thepla)

from indianhealthyrecipes.com
Breakfast
30 min
242 kcal / serving

Thepla is a Indian flatbread made with whole wheat flour, gram flour, millet flour and spice powders. Optional ingredients like fenugreek leaves, bottle gourd or mix veggies can be used. 

Ingredients

  • 1 ½ cupwheat flour ((atta))
  • ¼ cupbajra or jowar flour (- millet flour (optional))
  • 3 tablespoonsbesan ((gram flour) (optional))
  • 1 cupmethi leaves ((fenugreek leaves) (skip to make plain thepla))
  • 1 teaspoonginger (grated or ginger garlic paste)
  • 1green chili (fine chopped or paste (skip for kids))
  • ½ teaspoonsalt ((adjust to taste))
  • ½ teaspoonred chili powder ((reduce for kids))
  • ½ teaspoongaram masala ((coriander powder))
  • ¼ teaspoonturmeric ((haldi))
  • 4 tablespoonscurd ((¼ cup yogurt) (skip to make plain thepla))
  • 1 tablespoonoil (for dough)
  • 2 tablespoonsoil (for frying)

Directions

Make dough

  1. 1

    Skip if making plain thepla - Rinse methi leaves in lot of water and drain them well. Chop them finely and add to a mixing bowl.

  2. 2

    Add all the ingredients except oil to the mixing bowl. Begin to mix well all the ingredients to bring out the moisture from methi leaves.

  3. 3

    Sprinkle water just as needed and knead to a soft non sticky dough. Pour 1 tbsp oil and knead it well. Taste test and add more salt if you want.

  4. 4

    Keep it covered and rest the dough for 20 mins. Divide the dough to 8 to 9 portions. Make balls and keep covered.

How to make thepla

  1. 1

    Lightly dust flour over the rolling area. Place a ball over the flour and flatten it slightly. Smear flour on both the sides.

  2. 2

    Begin to roll to a 8 inch thepla of medium thickness. Similarly make about 5 and keep them aside on the platform. If you want you can cut them with a 8 inch lid.

  3. 3

    Heat a pan or tawa on a medium high heat until hot enough. Transfer a thepla to the tawa.

  4. 4

    Cook on a medium heat until half cooked on the bottom, then turn it and cook until golden spots appear on both the sides.

  5. 5

    In between press down the thepla with a spatula for even cooking.

  6. 6

    Drizzle about half tsp oil or more on each. Stack them on a cloth or kitchen tissue to keep them soft.

  7. 7

    Serve methi thepla with curd, pickle or aam ka chunda.