Methi thepla recipe

Methi Thepla is a popular Gujarati flatbread made with fenugreek leaves and spices. Here’s a basic recipe for you:

Ingredients:

• 1 cup whole wheat flour
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1/4 cup plain yogurt
• 1-2 green chilies, finely chopped (optional)
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp ajwain (carom seeds)
• 1/4 tsp red chili powder
• 1/2 tsp garam masala (optional)
• 1/2 tsp sugar
• Salt, to taste
• 2 tbsp oil (plus extra for cooking)

Instructions:

1. Prepare the Dough:
   1. In a large bowl, mix the whole wheat flour, chopped fenugreek leaves, and all the spices (turmeric powder, cumin seeds, coriander powder, ajwain, red chili powder, garam masala, and sugar).
   2. Add yogurt and a little oil to the mixture. Gradually add water, a little at a time, and knead to form a soft dough. The dough should be smooth and pliable.
2. Roll the Theplas:
   1. Divide the dough into small balls, about the size of a golf ball.
   2. Lightly flour your rolling surface and rolling pin.
   3. Take one dough ball, flatten it with your fingers, and roll it out into a thin circle (about 6-8 inches in diameter).
3. Cook the Theplas:
   1. Heat a tava or non-stick skillet over medium heat.
   2. Place the rolled-out thepla on the hot tava. Cook until small bubbles start to appear on the surface (about 1-2 minutes).
   3. Flip the thepla and cook the other side for about 1 minute.
   4. Brush the top side with a little oil or ghee and flip again. Press down with a spatula to ensure even cooking. Cook until golden brown spots appear on both sides.
4. Serve:
   • Serve hot with yogurt, pickle, or any curry of your choice.

Enjoy your methi thepla!