Methi Thepla recipe or methi na thepla - a Gujarati flatbread made from fenugreek leaves, whole wheat flour along with some spices. This is healthy snack or meal recipe that is served with plain yogurt.
1 ½cupsWhole wheat flour (Chapati atta)+ some more for dusting
1teaspoonRed chili powder
1 ½teaspoonCoriander powder
1teaspoonCumin powder
¼teaspoonTurmeric powder
½teaspoonAjwain (Carom seeds)optional
Salt to taste
¾cupFenugreek leaves (Methi leaves)plucked, measured, washed and then chopped
2 smallGreen chilieschopped finely
1teaspoonGinger paste or freshly grated or crushed
3tablespoonsOil+ more for frying the theplas
little less than ½cupWarm water**
Instructions
Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.
Add green chilies, ginger paste, methi leaves and oil.
Mix it with your fingertips. it will be crumbly looking texture.
Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.
Cover it and keep it aside for only 15 minutes.
Do not let it rest for more than 15 minutes. If so methi leaves will starts leaving the water and dough will become too soft and sticky.
After 15 minutes, knead the dough once again to smooth out. Divide it into 12 equal smooth balls. Flatten it out between your palms.
Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board.
Heat the tawa or pan on medium-high heat for shallow frying thepla.
Place rolled thepla on hot tawa.
Fry both sides similar to paratha till it has golden brown spots and no more raw looking.
Once cooked on both sides remove it to the insulated container.
Repeat the same process for rest theplas.
Notes
** Water - you might need less water, if your washed methi leaves has water then you might need less. So it good idea to start with 1-2 tablespoons of water and keep kneading and adding the water as needed. I washed the methi and kept them in a colander. By the time I use in the recipe they are pretty dry so I used more water.
Always knead the dough using warm water or yogurt. Dough should be semi soft consistency. If it is too soft then it will be sticky and hard to roll. If dough is hard then end product will be dry and chewy.
Always fry thepla on medium-high heat. If you fry on low heat, it takes longer time to cook. Thus thepla will become hard and chewy. We are frying thepla on medium high heat. So your kitchen might get smoky. So turn on the exhaust fan. If you have fire alarm in your home, turn it off. It might start beeping. It happens to me all the time.
You are going to eat it right away means within an hour. Then it is ok to use less oil while frying them. Otherwise please go liberal on oil to get soft texture.
You are making thepla for travelling or want to store them for 4-5 days. Please use little extra oil while frying them. And also apply some ghee between two theplas. So they will not dry out after days and will stay soft and moist. Now you say, it will add extra calories. No worries, at the time of serving just pat them with paper towel to absorb excess ghee or oil. This oil/ghee acts as an