methi thepla
This is a healthy breakfast option from Gujarat made with fenugreek leaves.
Cooking Time
30min
Prep Time
10 min
Serves
2
Categories
Breakfast
Snacks
Cuisines
Indian - North Indian
Indian - Gujarati
Ingredients
Main Section
methi leaves
1
cup
finely chopped
wheat flour
1.5
cup
Besan
1/2
cup
ginger
1
inch
grated
green chillies
2
unit/count
finely chopped
turmeric
1
tsp
red chilli powder
2
tsp
cumin powder
1
tsp
coriander powder
1
tsp
salt
2
tsp
oil
2
tbsp
plain yogurt
3
tbsp
Step 1
Mix all the ingredients above except oil to make a soft dough without any water. The moisture will come from the yogurt and methi leaves. You do not need to add water for this dough.
Step 2
Now divide the dough into medium sized balls according to the size of thepla that you want to make and heat a pan on medium flame.
Step 3
Roll the dough into a think roti shape and add some flour as needed to avoid sticking just like you do to make chapati.
Step 4
Once the pan is hot enough, transfer the rolled thepla onto the pan and when you see slight bubbles forming on the top flip the thepla.
Step 5
Now spread some oil on the surface and flip the thepla and apply some oil on the other side as well.
Step 6
Press the surface of the thepla lightly with a flat spatula to cook well and you will see some air bubbles forming inside the thepla which means its cooking well on the inside as well.
Step 7
Once both sides of the thepla are cooked well with light brown spots you can take it off the heat and repeat the process for the next thepla.
Step 8
You can serve thepla with a side of mango picke or sweet mango chutney or yogurt raita based on your preference.
More Recipes with
fenugreek leaves
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wheat flour
