Back to 8 servings 1.5 cup wheat flour ), (atta 0.25 cup bajra or jowar flour ), - millet flour (optional 3 tbsp besan ), (gram flour, optional 1 ¼ cup methi leaves ), (fenugreek leaves, skip to make plain thepla 1 tsp ginger, grated or ginger garlic paste 1 green chili ), fine chopped or paste (skip for kids 0.5 tsp salt ), (adjust to taste 0.5 to ¾ teaspoon red chili powder ), (reduce for kids 0.5 to ¾ teaspoon garam masala ), (coriander powder 0.25 to ½ teaspoon turmeric ), (haldi 4 tbsp curd ), (¼ cup yogurt, skip to make plain thepla 1 tbsp oil, for dough 2 tbsp oil, for frying
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1 Step 1: If making plain thepla, skip this step. Rinse methi leaves in lots of water and drain well. Chop them finely and add to a mixing bowl.2 Step 2: Add all the ingredients except oil to the mixing bowl. Mix well to bring out the moisture from the methi leaves.3 Step 3: Sprinkle water as needed and knead to a soft, non-sticky dough. Pour 1 tbsp oil and knead well. Taste test and add more salt if needed.4 Step 4: Keep the dough covered and rest for 20 minutes. Divide into 8 to 9 portions, make balls, and keep covered.5 Step 5: Lightly dust flour on the rolling area. Place a ball over the flour and flatten it slightly. Smear flour on both sides.6 Step 6: Roll to an 8-inch thepla of medium thickness. Make about 5 and keep them aside. If desired, cut them with an 8-inch lid.7 Step 7: Heat a pan or tawa on medium-high heat until hot. Transfer a thepla to the tawa.8 Step 8: Cook on medium heat until half cooked on the bottom, then turn and cook until golden spots appear on both sides.9 Step 9: In between, press down the thepla with a spatula for even cooking.10 Step 10: Drizzle about half tsp oil or more on each. Stack them on a cloth or kitchen tissue to keep them soft.11 Step 11: Serve methi thepla with curd, pickle, or aam ka chunda.getsaucepan.com/r/442ed0d3-b129-4f6b-a2f4-2b53b184daac · Original: https://www.indianhealthyrecipes.com/methi-thepla-recipe/
