Methi Thepla is one recipe from Gujarat that I am really fond of. I make it as often as possible whenever methi ( fresh fenugreek leaves) is in season. It makes a great snack on it's own....you can roll it up and have it as it is. Tastes so good with a cup of masala chai!! Or, if you want, you can make meals more interesting by serving these instead of regular chapatis. As methi thepla stays soft and fresh over a long period they are also ideal for picnics or to carry while travelling.
With winter setting in and fresh methi available in abundance, now is the time to try out methi thepla. It is such an easy recipe too. Anyone can make and enjoy them!
Ingredients:
1 1/2 cups wheat flour (atta)
1/4 cup gram flour (besan)
1 cup fresh fenugreek leaves (methi)
2 tbsps yoghurt
1 tbsp oil
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp grated ginger
1 tsp finely chopped green chilly
Water as required
Oil as required to make theplas
Method: Wash methi thoroughly, drain and finely chop. Grate ginger and chop green chilly. Sieve atta and besan in a large mixing bowl. Add the chopped methi, red chilly powder, turmeric powder, cumin powder, coriander powder, salt, ginger, green chilly, yoghurt and oil. Gradually add water and knead to form a dough.
Pinch off a piece of dough and form a medium sized ball. With the help of a rolling pin roll out a thepla on a floured board. The thepla should be about 5-6 inches in diameter. Heat a tawa ( flat pan) and place the thepla on it. When it is lightly cooked on one side flip to the other side. Apply oil on this cooked side. When the other side is done flip again and apply oil to this side too. You can use a spatula to press the thepla while cooking. Flip the thepla a couple of times till it is cooked evenly. Remove on to a plate. Continue to make the others in a similar fashion.
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