Methi Thepla.
A healthy snack option at any time of the day. I love mine with some butter smeared on it and then loaded with pickles or chutneys of choice. My favourite is with hot garlic chutney.
This is made with herbs, spices, whole grain flour and curd, however with or without the inclusion of green leafy vegetables. However, this makes a great travel food and for that exclude curd while kneading the dough. This can be stored for longer duration then, upto 4-5 days.
How to make it –
In a wide bowl, mix together – 1 and 1/4 cups whole wheat flour, 1/4 cup gram flour (besan), 1/4 cup curd, 1 cup cleaned methi leaves, salt to taste, 1.5 tsps cumin seeds, 1 tsp carom seeds (ajwain), 2 tsp white sesame (til) seeds, 1/2 tsp fennel (saunf) seeds, 1/2 tsp turmeric powder, 1 tsp crushed green chillies, 1/2 tsp red chilli powder, 1/2 tsp grated ginger, 1 tbsp oil (use 2 tbsps oil if not using curd).
Knead this into a semi hard dough using water and more curd if necessary. Let it rest for 15 mins. Divide the dough into 15 equal parts. Now using dry flour, roll each of them into a thin circle.
Heat a griddle and cook the thepla from one side until light brown spots appear. Flip and apply oil. Let it cook for 30 seconds. Flip again and apply oil. Flip and cook for another 30 seconds.
Enjoy!!!
For vegan option or to store this for more days, knead the dough without the curd in it and just use water and more oil while kneading the dough.
If you like this methi thepla recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Methi Thepla
Ingredients
- 1 & 1/4 Cups Whole wheat flour
- 1/4 Cup Gram flour (besan)
- 1/4 Cup Curd
- 1 Cup Methi leaves - cleaned
- Salt to taste
- 1.5 Tsps Cumin seeds (jeera)
- 1 Tsp Carom seeds (ajwain)
- 2 Tsps White sesame seeds (safed til)
- 1/2 Tsp Fennel seeds (saunf)
- 1/2 Tsp Turmeric powder
- 1 Tsp Green chillies - crushed
- 1 Tsp Red chilli powder
- 1/2 Tsp Ginger - grated
- 1 Tbsp Oil, more for cooking the theplas 2 tbsps if not using curd.
Instructions
- In a wide bowl, mix together - 1 and 1/4 cups whole wheat flour, 1/4 cup gram flour (besan), 1/4 cup curd, 1 cup cleaned methi leaves, salt to taste, 1.5 tsps cumin seeds, 1 tsp carom seeds (ajwain), 2 tsps white sesame (til) seeds, 1/2 tsp fennel (saunf) seeds, 1/2 tsp turmeric powder, 1 tsp crushed green chillies, 1/2 tsp red chilli powder, 1/2 tsp grated ginger, 1 tbsp oil (use 2 tbsps oil if not using curd).
- Knead this into a semi hard dough using water and more curd if necessary. Let it rest for 15 mins. Divide the dough into 15 equal parts. Now using dry flour, roll each of them into a thin circle.
- Heat a griddle and cook the thepla from one side until light brown spots appear. Flip and apply oil. Let it cook for 30 seconds. Flip again and apply oil. Flip and cook for another 30 seconds. Repeat with all the theplas.Enjoy!!!
Notes
