Methi Thepla

Name: Methi Thepla
Total time: 600 s
Yield: 8-piece
Cuisine: Indian
Ingredients: 1 cup methi finely chopped leaves; 3 cups flour wholemeal; 3 tablespoons oil; 10 - 12 cloves garlic crushed; 1 tablespoon chilli powder; 1 tablespoon coriander powder; 1/2 teaspoon asafoetida; 1/2 teaspoon turmeric; 2 teaspoons sesame seeds; 1/2 cup jaggery grated; to taste salt; 1 cup yogurt; oil for roasting; ghee butter /clarified for spreading

Puja Patil @cook_7826823

Singapore

Methi Thepla

Puja Patil @cook_7826823

Saved

Ingredients

10 mins

8-piece

1 cupmethi finely chopped leaves
3 cupsflour wholemeal
3 tablespoonsoil
10 - 12 clovesgarlic crushed
1 tablespoonchilli powder
1 tablespooncoriander powder
1/2 teaspoonasafoetida
1/2 teaspoonturmeric
2 teaspoonssesame seeds
1/2 cupjaggery grated
to tastesalt
1 cupyogurt
oil for roasting
ghee butter /clarified for spreading

Saved

Steps

10 mins

1

Combine all the ingredients in a mixing bowl in given order.
2

Mix everything with your hands and form a stiff dough using only yogurt (no water at all).
3

Keep aside for minimum 10-15 mins.
4

Divide the dough into lime-sized equal portions and shape it into a round balls.
5

Heat a griddle on medium flame.
6

Now take each ball, sprinkle little flour, and roll it on a dough-board (or clean and flat surface) with the rolling pin, to 2-3 mm thickness and 5-6 inch diameter round (like a tortilla).
7

Lay the rolled thepla on the griddle, cook each side by brushing little oil on both sides.
8

Remove from the pan when it turns golden brown on both sides and spread some ghee/clarified butter on it.