Ingredients:
- 125 grams Fenugreek Leaves
- 2 tbsp Coriander Leaves
- 1 tsp Ginger Garlic Paste
- 1 tsp Dried Fenugreek Leaves
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Ajwain Seeds
- 1/2 tsp Coriander Powder
- 1 Cup Wheat Flour
- 1/4 Cup Besan/ Gram Flour
- 1/4 Cup Curd
- 2 tsp Oil for Kneading
- Salt to taste
- Oil for frying
Instructions:
- Rinse 1 cup methi leaves very well in water. Then drain them and chop finely. Keep aside.
- To begin making the Gujarati Methi Thepla Recipe, in a large bowl combine the whole wheat flour, gram flour, turmeric powder, chilli powder, Salt , coriander powder, ajwain, dried fenugreek leaves , ginger garlic paste, coriander leaves and fenugreek leaves.
- Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required. Finally add two tablespoons of oil to coat the dough and knead until it is firm and smooth.
- Cover and allow the dough to rest for 20 minutes.
- Divide the thepla dough into equal portions.
- Roll the thepla portions into balls; flatten them with the palm of your hand.
- Dust the thepla dough in flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out.
- Continue the same process of rolling the thepla dough out with the remaining balls. It is ideal when you can roll out the all portions of thepla dough before you start cooking them.
- With skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the methi thepla and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook the thepla.
- Flip the methi thepla to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate.
- Serve methi thepla with plain yogurt or a lemon or mango pickle.