Thepla is the origination of Gujrat which is well-known for its savory tasted meals. Thepla is quite similar to paratha (Indian fried flat bread) with a variation of containg different herbs and spices in them. Methi thepla incorporate in them dry fenugreek leaves with other spices, making them unique and tasty. These are very quick to make. They just need half an hour to get completed. Enjoy making and eating methi thepla by following the below stated such an easy recipe.
- Two cups of ordinary flour (aata) or all purpose flour (maida)
- Half cup of besan (Bengal Gram Flour)
- Salt as per taste
- One eighth teaspoon of heeng (asafetida)
- Half teaspoon of red chilli powder (laal mirch powder)
- Half teaspoon of jeera (cumin seeds)
- Quarter teaspoon of haldi (turmeric)
- Quarter cup of kusoori methi (dry fenugreek leaves)
- 2 tablespoon of oil
- Four tablespoons of yogurt
- Water for kneading
- Oil for shallow frying
Sift together flour and besan and add in it heeng, salt, haldi, laal mirch powder, jeera and kusuri methi. Then add oil and yogurt in it and mix well. Start pouring the water and knead. When hard dough forms, cover it with damp muslin cloth or napkin and let it rest for at least fifteen minutes. Make eight even sized balls and roll them out in circular flat shape having medium thickness. Heat the skillet and keep the theplas over them and cook until they start changing their color from both sides. Then add little amount of oil on skillet and fry until both sides become golden.
Methi thepla are ready to eat. Serve them hot with raeta and green salad.