Methi Thepla

Name: Methi Thepla
Total time: 1800 s
Yield: 3 or 4 servings
Cuisine: Indian
Ingredients: 1/2 cup finely chop Methi leaves (fenugreek leaves); 1 cup wheat flour; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; As needed Salt per taste; 1 pinch Asafoetida (hing); 1 tbsp oil; As needed water for kneading; As needed Oil while roasting thepla

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#ga24 #Africa
#methi leaves
Healthy and nutritious Methi Thepla.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#ga24 #Africa
#methi leaves
Healthy and nutritious Methi Thepla.

Saved

Ingredients

30 minutes

3 or 4 servings

1/2 cupfinely chop Methi leaves (fenugreek leaves)
1 cupwheat flour
1/2 tspred chilli powder
1/2 tspturmeric powder
As neededSalt per taste
1 pinchAsafoetida (hing)
1 tbspoil
As neededwater for kneading
As neededOil while roasting thepla

Saved

Steps

30 minutes

1

Wash methi leaves and chop finely
2

In a large plate (parati) take wheat flour, methi leaves, turmeric, hing, chillies, salt, oil and mix all the ingredients well.
3

Now add water as required and knead into a soft dough. Cover and keep aside for 10-15 minutes.
4

After 10 minutes, knead the dough again. Make small or medium sized balls of the dough. Meanwhile, heat a tawa or pan on medium heat.
5

Take a flat ball, sprinkle dry flour on it.
Using a rolling pin very gently roll it thin like a chapati.
6

Roast methi thepla on a hot tawa until golden brown on both sides. Apply some oil while roasting methi thepla.
7

Serve Methi Thepla with curd or sauce or chutney.