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Duration: 10 mins (prep time) + 30 mins (cook time) = 40 mins (Total time)
Ingredients for Methi Thepla
|Fenugreek leaves/ Methi|
|Wheat flour/Atta||500 gms|
|Maize flour/Makka atta||1 cup or 100 gms|
|Gram flour/Besan||1 cup|
|Salt||1 Tbsp as per taste|
|Red chilli powder||1/2 tsp or as per taste|
|Coriander powder||2 tsp|
|Green chilli-garlic-ginger paste||15 (chillies)+1 pod garlic+1/2" ginger|
|Carrom seeds/ajwain||1/2 tsp|
|Cumin seeds/Jeera||1 tsp|
|Sugar (optional)||1 tsp|
|Oil for dough||1/2 cup|
|Oil||for shallow frying|
|Sesame seeds||1 tsp|
|Coriander leaves (chopped)||2 Tbsp|
Procedure for Methi Thepla
- Wash and cut methi/ fenugreek leaves.
- In a large vessel take wheat flour, gram flour, maize flour, oil, salt, fennel seeds, carrom seeds/ajwain, cumin seeds, asafoetida, red chilli powder, coriander powder, turmeric, curd, sugar and green chilly ginger garlic paste.
- Add chopped fenugreek leaves in the above mix.
- Knead a dough.
- For thepla, divide dough in equal size balls.
- Now take one ball at time and start preparing small dough circle.
- Dust it with wheat flour and start rolling again.
- Heat a skillet/tava and place the thepla on it. Keep it on high flame.
- When thepla is cooked partially from one side flip it on other side.
- At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.
- Spread oil/ghee/butter on the other side too and let the thepla cook till dark brown small spots starts appearing on it.
- Prepare all the remaining theplas like this.
- Serve it hot with koshimbir / plain curd / green chutney/ tomato chutney.