Methi Thepla

Name: Methi Thepla
Total time: 960 s
Yield: 2people
Cuisine: Indian
Ingredients: 1 cup Fresh fenugreek leaves (methi) chopped; 1½ cups Whole wheat flour + for dusting; 1 teaspoon Carom seeds; 1 tablespoon Ginger-green chilli paste; to taste Salt; as required Ghee for basting; 1 tablespoon Oil; 1 cup Yogurt; 1 teaspoon Red chilli powder; 1/2 teaspoon Turmeric powder

Sarita Srivastava @cook_26934677

Ranchi

#cc2022 #week1

Sarita Srivastava @cook_26934677

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Ingredients

15-16mints

2people

1 cupFresh fenugreek leaves (methi) chopped
1½ cupsWhole wheat flour + for dusting
1 teaspoonCarom seeds
1 tablespoonGinger-green chilli paste
to tasteSalt
as required Ghee for basting
1 tablespoonOil
1 cupYogurt
1 teaspoonRed chilli powder
1/2 teaspoonTurmeric powder

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Steps

15-16mints

1

Take fenugreek leaves in a parat. Add salt, ginger-green chilli paste, carom seeds, turmeric powder and chilli powder and mix well.Add flour and yogurt and mix well.Add little water and knead into a stiff dough.
2

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