Methi Thepla
Methi Thepla is a soft flatbread made with fenugreek (methi), and a few spices for a delicious savory snack or breakfast!
Ingredients
- 1 cup chopped methi leaves fresh or frozen
- ¼ cup Dry methi/fenugreek leaves kasuri methi
- 1 cup roti flour plus more for dusting
- ¼ cup Besan/chickpea flour
- 1 teaspoon Carom seeds crushed
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon sugar optional
- ½ teaspoon salt or to taste
- 1-1 ½ tablespoon sesame seeds
- 2 inch ginger, piece
- 1-2 Green chilli
- ¼ -½ cup chopped cilantro
- ½ cup yoghurt
- 1 cup oil
Instructions
- Combine the ginger and green chilli to make a paste in a blender, or use a mortar and pestle to crush them.
- In a large bowl, add all the ingredients except oil.
- Next, add 1 -2 tablespoons of oil and mix well.
- Use your hand to make dough. The fenugreek leaves and cilantro will release a lot of moisture, so work the dough a little before adding any water.
- If the dough is dry, add a little more yogurt or water, if needed. It should be a very soft dough.
- Once the dough is ready, add a couple of tablespoons of water and cover the bowl with plastic wrap or a moist dishtowel.
- Keep it aside for 30 minutes for the dough to absorb all the flavors
- Make balls of golf ball size, or you can adjust the size to your preference.
- Sprinkle your work surface or countertop with a little bit of flour.
- Roll out one ball of dough, about 6-8 inches in diameter.
- Preheat a frying pan, cast iron skillet or a tawa on medium-high heat.
- Once the pan is heated, add the rolled out thepla one at a time. Cook for a minute until you start seeing bubbles. Flip and cook the other side.
- Then, brush one teaspoon of oil. Flip coat the other side with oil and cook for a couple of minutes until both sides are golden brown.
- Serve fresh thepla immediately with plain yogurt, mint chutney, pickle or mango chutney.
- Store leftover theplas in an airtight container in the fridge for 3-5 days.
- You can also par-cook the theplas, cool completely, then freeze. To re-heat frozen theplas, brush both sides with a little oil and heat over medium-high heat.