Methi Thepla

Ingredients:

Whole wheat flour (Atta): 1 cup
Gram flour (Besan) : 3 tbsps
Fresh chopped methi or Kasuri Methi (These are dried methi/fenugreek leaves available in Indian Grocery stores : ½ cup
Curd : ½ cup
Ajwain seeds (Carom seeds)  or cumin seeds (Zeera) : ½ tsp
Green chilies : 2-3, finely chopped
Ginger paste : 1 tsp
Garlic paste : 1 tsp
Red chili powder as per taste
Asafoetida (Heeng) – 3-4 pinches
Garam masala – ½ tsp
Turmeric powder (Haldi) – ½ tsp
Salt as per taste
Cooking oil
Directions:

• Mix well all the ingredients in a bowl along with ½ tsp of oil.
• Knead it into a soft dough with the help of lukewarm water.
• After 20 minutes pinch a lemon size ball of dough and roll it into paratha.
• You might not get a perfect round shape thepla with this soft dough.
• Cook theplas on tawa by applying oil  until both sides of thepla are evenly brown and crispy.
• Serve hot with curd or any chutney.

Serves/Makes:  2

Possibly Related Posts (Generated Automatically)

1. Aloo Methi Sabji (Potatoes with Fenugreek leaves)
2. Paneer Kasoori Methi
3. Kadhi
4. Bhatura
5. Pyaz Ka Paratha (Onion Paratha)

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