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May 29, 2007, by: Renju S Pillai

Methi Thepla

A wonderfully nutritious meal in one.

Servings:

Time Needs:

Category: Vegetarian

Instructions

Mix the fenugreek leaves (methi leaves) into the curd in a small bowl and set aside for an hour. Add the flours, oil, ginger and green chilli pastes, garam masala, turmeric and salt to the fenugreek mixture. Make a stiff dough, adding warm water, as required. Make little balls out of the dough. Take a ball of dough, flatten it out and gently roll it into thin chappatis on a floured surface. Heat a skillet or tava and cook the theplas on both sides, taking a little oil and generously spreading it over the thepla. Flip the thepla, add some more oil and flip it again. Repeat this procedure until the thepla is cooked well on both sides.

Theplas are best eaten with curd and may be enjoyed either warm or cold.

Methi Thepla

Methi Thepla

Ingredients

Instructions

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May 29, 2007, by: Renju S Pillai Methi Thepla
A wonderfully nutritious meal in one.
Servings:	Time Needs:	Category: Vegetarian
Ingredients Wheat flour 2 cups Gram flour 1/2 cup Curd 1 cup Fresh fenugreek leaves finely chopped 1 cup Ginger paste 1 tsp Green chilli paste 1 tsp Garam masala 1 tsp Turmeric powder 1 tsp Salt to taste Oil as required Warm water as required
Instructions Mix the fenugreek leaves (methi leaves) into the curd in a small bowl and set aside for an hour. Add the flours, oil, ginger and green chilli pastes, garam masala, turmeric and salt to the fenugreek mixture. Make a stiff dough, adding warm water, as required. Make little balls out of the dough. Take a ball of dough, flatten it out and gently roll it into thin chappatis on a floured surface. Heat a skillet or tava and cook the theplas on both sides, taking a little oil and generously spreading it over the thepla. Flip the thepla, add some more oil and flip it again. Repeat this procedure until the thepla is cooked well on both sides. Theplas are best eaten with curd and may be enjoyed either warm or cold.