Methi Thepla

Methi Thepla

Delicious, soft methi ( fenugreek leaves ) rotis of besan and atta kneaded with curd and spice powders. A tasty Gujarati / Rajasthani dish.

Makes : 6 - 8 theplas

You will need

1 cup ( 100 g ) curd
1 cup - 1 1/2 cup ( 100 - 150 g ) finely chopped methi leaves
1 cup ( 200 g ) atta
1/4 cup ( 50 g ) besan ( gram flour )
1 tablespoon oil
1 teaspoon ginger paste ( optional )
1 teaspoon green chilli paste
1/2 teaspoon garam masala powder
3/4 teaspoon salt
1/2 teaspoon turmeric powder
Warm water ( 2 -3 tablespoon ) for making dough if needed

Method

Wash and clean methi leaves.

Mix chopped methi and curd in a bowl and leaves the mixture for 1 hour.

Add atta, besan, oil and all other ingredients to the mixed mixture. Make a dough, like for chapatis. If required use some warm water ( 2 -3 tablespoon ).

Divide this dough mixture into equal size balls and roll out like chapati.

Heat a roti tawa on medium heat. Cook on both sides.

Put little oil on both sides of the thepla and fry like a paratha but not so crisp.

Keep aside. Theplas can be serve warm or cold.

Methi Thepla with Grated Cheese