Methi Thepla is a popular Gujarati flatbread made with fenugreek leaves, whole wheat flour, and a blend of spices. It's a versatile dish that can be enjoyed for breakfast, lunch, or as a snack. A step-by-step guide on how to make Methi Thepla:
Ingredients:
- 1 cup whole wheat flour (atta)
- 1/2 cup fresh fenugreek leaves (methi), finely chopped
- 2 tablespoons besan (gram flour)
- 1/4 cup plain yogurt (curd)
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/4 teaspoon asafoetida (hing)
- 1 tablespoon oil
- Salt to taste
- Water for kneading
- Oil or ghee for cooking the Thepla
Instructions:
1. Prepare the Dough:
- In a mixing bowl, combine whole wheat flour, besan, cumin seeds, ajwain, turmeric powder, red chili powder, asafoetida, and salt. Mix the dry ingredients well.
2. Add Fenugreek Leaves:
- Add the finely chopped fresh fenugreek leaves and green chilies to the dry ingredients.
3. Add Oil and Yogurt:
- Pour in 1 tablespoon of oil and yogurt into the mixture. Mix everything together to form a crumbly texture.
4. Knead the Dough:
- Gradually add water, a little at a time, and knead the mixture into a smooth and pliable dough. The dough should not be too soft or too stiff.
5. Rest the Dough:
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
6. Divide the Dough:
- Divide the rested dough into small, equal-sized portions, about the size of a golf ball.
7. Roll the Thepla:
- Take one portion of the dough and roll it into a ball. Flatten it slightly between your palms. Place it on a clean surface, like a rolling board, and use a rolling pin to roll it into a thin, round Thepla. Make sure it's thin, as thinner Theplas cook better.
8. Cook the Thepla:
- Heat a non-stick skillet or griddle (tava) over medium-high heat. Place the rolled Thepla on the hot griddle.
9. Flip and Oil:
- After about 20-30 seconds, when you start to see small bubbles forming on the surface, flip the Thepla. Brush a little oil or ghee on the flipped side.
10. Cook Until Golden:
- Flip again and cook the other side, applying a bit more oil or ghee, until both sides are golden brown and crispy.
11. Serve:
- Remove the Methi Thepla from the griddle and place it on a plate. Continue this process for the remaining dough portions.
12. Serve Hot:
- Serve the Methi Thepla hot with yogurt, pickle, or chutney.
Methi Thepla is a delightful and nutritious Gujarati flatbread that's perfect for any meal of the day. Enjoy its unique flavor and the goodness of fenugreek leaves.