Methi Ka Thepla is flat bread prepared using Fenugreek Leaves, Whole Wheat Flour and spices. It is a delicious nutrition dish and is eaten for breakfast, lunch or dinner.. It is served with sweet or plain yogurt and pickles.
Whole Wheat Flour – 2 cups
Red Chili Powder – 1 tsp
Ginger Garlic Paste – 1 tsp
Coriander (Dhania) Powder – 1 tsp
Cumin (Jeera) Seed – ½ tsp
Carrom Seed (Ajwain / Omam) – ½ tsp
Turmeric (Haldi) Powder- ¼ tsp
Sugar – 1 tsp
Oil – 3 tsp
Oil or Ghee for shallow frying
Fenugreek (Methi Leaves / Vendaya Keerai) – 1 cup (Cleaned and finely chopped)
Salt to taste
Curd (Yogurt) – ¼ cup
In a mixing bowl, add all the ingredients. Mix well.
Add water as needed in small quantities while mixing and kneed into smooth and soft dough like Roti dough.
Grease the surface of the dough with little Oil or Ghee. Cover the dough with a clean muslin cloth and keep aside for 15 to 20 minutes.
Make medium lemon sized balls of the dough.
Flatten the balls in between the palms. Coat it with dry wheat flour and place it on rolling board.
Roll it into a round circle of 6 to 7 inch diameter.
Heat a flat Tawa (Griddle). Place the rolled Raw Methi Thepla on the tawa. When tiny bubble appears on the top surface, flip it over, spread little Ghee on its surface evenly. Press the Thepla lightly with a broad spatula so that it cooks evenly. Cook for 20 to 30 seconds. Flip once again, press and cook. No oil or Ghee this time. Repeat the process till golden brown spots appear on both sides of the Thepla.
Serve hot with Yogurt, Pickles or cilantro chutney.
The dough must neither be too soft (which will make the Thepla sticky) or too hard (which will result in dry and chewy Thepla).
Cook in medium heat always.