Thepla

Name: Thepla
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup methi leaves / fenugreek leaves, finely chopped; 2 cups wheat flour / atta; 1/4 cup curd / yogurt, fresh / sour; 1/2 tsp turmeric / haldi; 1 tsp ginger paste; 1/2 tsp kashmiri red chili powder; 1 tsp salt; 1/2 tsp carom seeds / ajwain; 2 tsp oil; water as required, to knead dough; 5 tsp oil / ghee, for roasting

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

10 mins

4 servings

1 cupmethi leaves / fenugreek leaves, finely chopped
2 cupswheat flour / atta
1/4 cupcurd / yogurt, fresh / sour
1/2 tspturmeric / haldi
1 tspginger paste
1/2 tspkashmiri red chili powder
1 tspsalt
1/2 tspcarom seeds / ajwain
2 tspoil
water as required, to knead dough
5 tspoil / ghee, for roasting

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Steps

10 mins

1

Firstly, in large mixing bowl take wheat flour and chopped methi leaves
2

Also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
additionally, add spices and salt to taste.
furthermore, add 2 tsp of oil and combine well.
3

Additionally, add some water and knead the dough.
cover with moist cloth and rest for 30 minutes.
4

Now pinch a medium sized ball dough, roll and flatten it.
also dust with some wheat flour.
roll to 5 inches using rolling pin.
further roll it in a thick circle like paratha.
5

Now on a hot tawa place the rolled paratha and cook for a minute.
furthermore, when the base is partly cooked, flip the methi paratha.
also brush oil / ghee and press slightly.
6

Finally, serve methi paratha