Methi thepla

Name: Methi thepla
Total time: 2400 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cups wheat flour; 1/4 cup gram flour; to taste Salt; 1/2 tsp carom seeds; 1/2 tsp turmeric powder; 1/2 tsp black pepper powder; 1 1/2 cup methi( fenugreek) leaves; 1/4 cup fresh cream/ malai; 1/4 cup yogurt; as needed Water; 1 cup Ghee

Anjali Valecha @anjalivalecha

#GA4
#week20
#thepla

Methi thepla is from Gujarati cuisine , quite similar to methi parantha but with addition of few more ingredients to make it soft and long lasting.

#GA4
#week20
#thepla

Methi thepla is from Gujarati cuisine , quite similar to methi parantha but with addition of few more ingredients to make it soft and long lasting.

Anjali Valecha @anjalivalecha

#GA4
#week20
#thepla

Methi thepla is from Gujarati cuisine , quite similar to methi parantha but with addition of few more ingredients to make it soft and long lasting.

#GA4
#week20
#thepla

Methi thepla is from Gujarati cuisine , quite similar to methi parantha but with addition of few more ingredients to make it soft and long lasting.

Saved

Ingredients

40 mins

8 servings

2 cupswheat flour
1/4 cupgram flour
to tasteSalt
1/2 tspcarom seeds
1/2 tspturmeric powder
1/2 tspblack pepper powder
1 1/2 cupmethi( fenugreek) leaves
1/4 cupfresh cream/ malai
1/4 cupyogurt
as neededWater
1 cupGhee

Saved

Steps

40 mins

1

Take wheat and gram flour in a big bowl.
2

Add salt and other dry spices.
3

Add chopped methi leaves.
4

Add malai and yogurt.
5

Give it a little mix then add more water to make a soft dough. Cover and keep for 10 minutes.
6

Take a small ball of dough and flatten it out like a parantha.
7

Heat the tawa and roast the thepla from both sides then add ghee to shallow fry till golden brown on both sides.
8

Serve the thepla as breakfast or snacks, with butter and/or pickles, curd etc.