1 ½cupsWhole wheat flour (Chapati atta)+ some more for dusting
1teaspoonRed chili powder
1 ½teaspoonCoriander 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**
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.
Making methi thepla recipe:
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.
** 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.