Methi Theplas
Fenugreek and wheat flour flat bread
Ingredients
- (1 cup = 250 ml)
- 1 cup chopped methi leaves (fenugreek leaves)
- 1 cup wheat flour
- 1/4 cup gram flour (besan)
- 1/2 inch grated ginger (adrak)
- 1/2 teaspoon red chilly powder (if you like spicy increase the quantity)
- Half of 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder (jeera)
- 1/4 teaspoon caraway seeds (ajwain)
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt or add as required
- 1 tablespoon oil
- 4 to 5 tablespoon water for kneading or add as required
- 1 tablespoon Oil or add as required
Method
Method for dough
Rinse 1 cup methi leaves very well in water. Then drain them and chop finely. Keep aside.
In a mixing bowl, take wheat flour and gram flour and mix well.
Add all other ingredients (except oil) and mix well.
Knead everything into a dough.
Don't add too much water while kneading as methi leaves release water.
Method for rolling the theplas
Make medium sized balls from the dough.
Take a medium sized ball and sprinkle some flour on it.
With the rolling pin begin to roll the thepla.
Roll them to a round of about 5-6 inches in diameter.
Method for making the theplas
On a hot non stick frying pan or skillet, place the thepla. Flip when one side is partly cooked.
Spread oil on this side. Flip the thepla again. Now spread the oil on this side.
Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
You can also press the thepla with spatula while cooking so that the centre of the thepla is cooked properly.
Remove and keep it in a bread basket.
If you plan to serve them immediately then you can add less oil but if you plan to serve it after a few hours add a little bit more oil to make the theplas soft.
Serve them with plain yogurt (curd) or lemon pickle or mango pickle or aam ka chunda or ketchup.