Updated: Apr 10, 2019
Chef: Aanal Kotak
Recipe Servings: 4
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ingredients of Methi Thepla
Fresh fenugreek leaves (methi) chopped 1 cup
Whole wheat flour (atta) 1½ cups + for dusting
Salt to taste
Ginger-green chilli paste 1 tablespoon
Carom seeds (ajwain) 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Yogurt 1 cup
Oil 1 tablespoon
Ghee for basting
How to Make Methi Thepla
Put fenugreek leaves in a parat. Add salt, ginger-green chilli paste, carom seeds, turmeric powder and chilli powder and mix well.
Add flour and yogurt and mix well.Add little water and knead into a stiff dough. Add 1 tablespoon oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.
Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.
Heat a non-stick tawa and roast the theplas, turning sides and basting with ghee, till golden from both sides.
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