Methi Thepla

Category : Vegetarian
Rating :
Total Votes : 1
Contributed By: Renju S Pillai

Serving :
Cooking Time :
Cusine Type : North Indian

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

Directions

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.

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