An extremely easy and simple flatbread recipe made with fresh fenugreek leaves, chickpea flour, wheat flour and spices. Relish as is or with curd, chutney or pickle!
Also try: Amritsari Kulcha, Palak Paneer Paratha, Lachha Paratha, Gobhi Paratha or Whole Wheat Naan.
Course: Breakfast or Main Course
Cuisine: Indian
Time: Preparation – 30 mins, Cooking – 15 mins, Total – 45 mins.
Servings: makes about 8 theplas.
Ingredients:
- Wheat Flour – 1 cup
- Gram Flour – 1/4 cup
- Fresh Fenugreek Leaves (Methi) – 1 cup (finely chopped)
- Curd (Dahi) – 1/4 cup
- Green Chilli – 2 (finely chopped)
- Ginger – 1/2 inch (grated)
- Asafoetida – a large pinch
- Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
- Cumin Powder – 1/2 tsp
- Red Chilli Powder – 1/4 tsp
- Garam Masala Powder – 1/4 tsp
- Turmeric Powder – 1/4 tsp
- Oil – 1 tbsp + to cook the parathas
- Water to knead the dough
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Methi Thepla:
- Take a mixing bowl and wheat flour, gram flour, fresh fenugreek leaves, chopped green chillies, grated ginger, asafoetida, dried fenugreek leaves, cumin powder, red chilli powder, turmeric powder, garam masala powder, curd, salt and 1 tbsp oil. Mix until crumbly
- Add water in portions and knead to make a soft smooth dough. Keep aside for 15 mins
- Take a small-medium size ball from the dough. Dust it with the flour, roll into a thin circle with a rolling-pin, about 6 inches in diameter
- Meanwhile heat a tawa or a pan. Place the thepla, flip it when you get the brown spots and cook from the both sides by spreading some oil.
- Your Methi Theplas are ready, enjoy with curd, pickle, chutney or as is.
A Plate of Happiness 