Description
Methi Thepla is a soft, thin flatbread from Gujarat, perfect for travel due to its long shelf life and delicious when paired with pickles.
Ingredients
Units
Scale
- 1 cup Whole Wheat Flour
- 1/3 cup Chickpea Flour
- 1 cup Methi Leaves, chopped
- 1 teaspoon Sugar
- 1 tablespoon Sesame Seeds
- 1 1/2 tablespoons Oil, plus more for cooking
- 1 teaspoon Cumin Seeds
- 1 tablespoon Ginger Garlic Paste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- Salt, to taste
- Water, as needed
Instructions
- Wash and chop the methi leaves.
- Take a non-stick kadai/wok and add 1 ½ tablespoon oil, heat the oil.
- Add cumin seeds and let it flutter, now add minced ginger garlic to it and stir for few seconds.
- Add turmeric powder and after few seconds add rest of the dry spices along with the sesame seeds except the salt.
- Add sugar to it now.
- Add the chopped methi leaves and stir well.
- Now add about ½ cup water and close the lid of the kadai let it simmer on low flame for few minutes. Occasionally stir in between.
- If required add little more of water to it and close the lid and again let it cook on low flame for about 5 minutes.
- Switch off the flame and let the mixture rest for few minutes before you start kneading the methi thepla dough.
- When it cools down, to make the dough, we need to combine the flours, add the Oil mix well till it is incorporated well with our hands. Now add the methi mixture slowly and knead the dough, use the same water in which we cooked the methi with the spices. Add salt now.
- Once the flour comes together in dough, knead it for few minutes. Add 1/2 teaspoon of oil in your hands and knead it again.
- You now need to cover this dough with a damp clean kitchen towel and let it rest for 20-25 minutes.
- After 25 minutes, heat the tawa on medium flame, divide the dough and make equal sized balls.
- Start preparing the thepla’s one by one.
- Take one ball and flatten it with your palms and sprinkle some whole wheat flour and start rolling it on a flat surface into a round shape like a chapati. It should be thin like a chapati only.
- Place the rolled thepla gently over the tawa and after 2- 3 seconds turn the side and ensure it does not stick on the tawa and allow it to cook on both the side till you feel it’s done.
- Apply oil on the thepla, spread it with the flat spatula and flip the side, press gently and turn.
- Apply oil on the other side too and press gently.
- Take off from the tawa.
- Serve immediately with pickle or yogurt.
Notes
Methi theplas are ideal for travel as they stay fresh for a couple of days at room temperature. Adjust the amount of methi leaves to your taste. Serve with pickles or yogurt for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 thepla
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 4
- Carbohydrates: 18
- Fiber: 3
- Protein: 4
- Cholesterol: 0