Methi thepla is a Gujrati dish which is light and healthy. I use methi/fenugreek leaves once or twice a week especially for salads and when I am bored of salad, I make methi rice, paratha, thepla, dry vegetable or curry and trust me each and every dish made using methi leaves is awesome.
Everyone in my family loves methi and I usually get 3 to 4 bunches, clean and refrigerate it in an airtight container so that it stays fresh for 3 to 4 days.
Methi thepla goes well with pickle or curd. You can serve hot or otherwise.
Preparation time - 30 minutes
Cook time - 30 minutes
Serves - 3
Ingredients -
2. Whole wheat flour - 1 cup
3. Besan/gram flour - 1/4 cup
4. Turmeric powder - 1 tsp
5. Chilly powder - 1 tbsp
6. Coriander powder - 1/2 tbsp
7. Cumin powder - 1/2 tbsp
8. Green chillies - 2 to 3
9. Ajwain - 1 tsp
10. Ginger paste - 3/4 tbsp
11. Curd - 1/2 cup or as required for kneading
12. Oil
Procedure -
1. Clean, wash and finely chop fenugreek leaves.
2.Finely chop green chillies.
3. In a deep utensil add whole whet flour and besan flour.
4. Add red chilly powder, turmeric powder coriander and cumin powder, ajwain, chillies and ginger paste. Mix well.
4. Add finely chopped methi leaves mix well.
5. Now add curd and knead the dough well. Add more curd if required. Knead for at least 5 minutes and cover with a lid. Let it rest for 10 to 15 minutes.
7. Keep a nonstick pan over medium heat and take a medium size ball of a dough. Dust it in the flour.
8. Roll it into 5 to 6 inches diameter.
9. Once the pan is hot, place the rolled thepla and flip when one side is partly cooked.
10. Spread the oil on the sides of the thepla and press. Flip it again and spread the oil on the other sides.
11. Press the thepla to ensure they are evenly cooked from all the sides. you can see golden brown spots on the theplas once they are cooked properly.
12. Remove the thepla and keep it in a hot case or roti basket. Serve with curd or pickle.
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