Methi Thepla Recipe Step by Step- Gujarati Famous Dish
Ingredients for Methi Thepla
- Wheat flour – 1 cup (150 grams)
- Gram flour – 1/4 cup (25-30 grams)
- Fresh fenugreek leaves – 1/2 cup (finely chopped)
- Curd – 1/4 cup
- Oil – 1/4 cup (for kneading dough and applying on paranthas)
- Coriander – 1/2 tsp
- Salt – 1/2 tsp or as per taste
- Carom seeds – 1/4 tsp
- Red chilly powder – 1/4 tsp
- Turmeric powder – 1/4 tsp
How to make Methi Thepla : Take wheat flour in any vessel and add gram flour, turmeric powder, red chilly powder, coriander powder,carom seeds, salt, chopped fenugreek, curd and 2 tsp oil and mix well. With help of water knead soft dough. Cover and keep aside the dough for 20 minutes to rest.
Grease your hands with some oil and knead the dough until smooth.
Preheat a skillet. Take little amount of dough and roll giving it a round shape. Dust the dough ball with some dry flour and place it on rolling pin. Now roll thinly into 6-7 inch diameter thepla.
Now grease skillet with some oil and place the rolled thepla over the parantha. When theplas turn darker in color, flip the side and spread 1 tsp oil on the upper surface. Flip the side and spread some oil on the other side as well. Roast thepla on medium flame from both sides until it gets brown spots. Thepla is ready, take it off flame and place over a bowl kept above a plate. Likewise prepare all theplas. With this much dough, 11-12 theplas can be prepared.
Now you can Serve methi theplas with curd, pickle, chutney or any sabzi depend on your choice.