Methi Thepla

Chef: Aanal Kotak

• Recipe Servings: 4

• Prep Time: 25 Minutes

• Cook Time: 15 Minutes

Ingredients of Methi Thepla

• Fresh fenugreek leaves (methi) chopped 1 cup

• Whole wheat flour (atta) 1½ cups + for dusting

• Salt to taste

• Ginger-green chilli paste 1 tablespoon

• Carom seeds (ajwain) 1 teaspoon

• Turmeric powder ½ teaspoon

• Red chilli powder 1 teaspoon

• Yogurt 1 cup

• Oil 1 tablespoon

• Ghee for basting

How to Make Methi Thepla

1. Put fenugreek leaves in a parat. Add salt, ginger-green chilli paste, carom seeds, turmeric powder and chilli powder and mix well.

2. Add flour and yogurt and mix well.Add little water and knead into a stiff dough. Add 1 tablespoon oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.

3. Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.

4. Heat a non-stick tawa and roast the theplas, turning sides and basting with ghee, till golden from both sides.

5. Serve hot.