Methi Ka Thepla
Pan-fried flatbread made using whole wheat flour, gram four and fresh fenugreek leaves combined with some basic Indian spices.
Equipment
- Mixing bowl
- Pan
- Knives and Cutting Board
Ingredients
- 2 Cups Finely Chopped Fresh Fenugreek Leaves
- 2 inches Pieces of Ginger
- 2-3 Green Chillies
- 2 Cups Whole Wheat Flour
- ½ Cup Gram Flour
- 1 tsp Carom Seeds
- 1 tbsp Sesame Seeds
- 1 tsp Salt
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- ½ Cup Finely Chopped Coriander Leaves
- 2 tbsp Yoghurt
- Water; for kneading the dough
- 2 tbsp Oil
- Extra Oil for frying
Instructions
- Make a coarse paste of ginger and green chillies. Keep it aside.
- In a mixing bowl, combine whole wheat flour, gram flour, sesame seeds, salt, red chilli powder, carom seeds and turmeric powder.
- To this, add the ginger-chilli paste made in Step 1, fenugreek leaves, coriander leaves and yoghurt.
- Mix everything.
- Slowly add water, a little at a time and knead a smooth dough.
- Add oil and knead it again.
- Cover and rest the dough for 20 minutes.
- After 20 minutes, knead it once more.
- With the help of dry wheat flour, roll small portions of the dough, as thin as possible.
- This way make all the theplas and keep them aside.
- Now, heat a pan on high.
- When the pan is hot, put the rolled thepla. Flip it in about 30 seconds. Brush ghee on the surface. Flip again after 30 seconds. Brush oil again. Press with a spatula. In about 2 minutes, one thepla would be ready.
- This way, quickly pan-fry all the theplas.
- Serve with butter, pickle and yoghurt.