Methi Thepla

Name: Methi Thepla
Cuisine: Indian
Ingredients: 3 cups Whole Wheat Flour; 2 tbsp Besan (Bengal Gram Flour); 1 cup Methi (Fenugreek Leaves)-Chopped; 1 tsp Green Chilli Paste; 2 tsp Garlic Paste; 1/2 tsp Ginger Paste; 11/2 tsp Chilli Powder; 1 tbsp Sugar; 1 tsp Coriander-Cumin Seeds Powder; 1/2 tsp Turmeric Powder; 1 tsp Cumin Seeds; 1/4 tsp Asafoetida; 3 tbsp Oil or (As required); 1 tbsp Sesame Seeds; Salt (As required); Whole Wheat Flour (For rolling)

Rosalyn John @rosalyn_kitchen227

#greenveg
#indiankitchen
#streetfoodofindia
#risenshine
#breads
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#greenveg
#indiankitchen
#streetfoodofindia
#risenshine
#breads
#chefbypassion

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Ingredients

3 cupsWhole Wheat Flour
2 tbspBesan (Bengal Gram Flour)
1 cupMethi (Fenugreek Leaves)-Chopped
1 tspGreen Chilli Paste
2 tspGarlic Paste
1/2 tspGinger Paste
11/2 tspChilli Powder
1 tbspSugar
1 tspCoriander-Cumin Seeds Powder
1/2 tspTurmeric Powder
1 tspCumin Seeds
1/4 tspAsafoetida
3 tbspOil or (As required)
1 tbspSesame Seeds
Salt (As required)
Whole Wheat Flour (For rolling)

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Steps

1

Combine all the ingredients in a large deep bowl and knead into a semi soft dough using enough water.
2

Divide the dough into 24 equal portions and roll out each portion into a circular paratha, using a little wheat flour.
3

Heat a non stick rava and cook each paratha, on a medium flame, using oil, till it turns golden brown in colour on both sides.
4

Allow it to cool. Wrap it in aluminium foil. Pack it in an air tight container and store in refrigerator.
5

Serve it with green chutney, pickle, curd etc.