Cooking Instructions
- 1
Rinse 1 cup methi leaves very well in water. Then drain them and chop finely.
- 2
In a mixing bowl, take whole wheat flour.
- 3
Add all the spices and herbs.
Add the chopped methi leaves. Mix everything well.
- 4
Add curd (for a vegan option add very little water instead of curd).
- 5
Mix again and knead into a dough. Don’t add water while kneading as methi leaves release water.
- 6
Knead to a soft and smooth dough. Add more curd if needed while kneading.
- 7
Make medium sized balls from the dough.
Take a medium sized ball and sprinkle some flour on it. - 8
Roll them to a round of about 5 to 6 inches in diameter.
On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.
- 9
Spread oil on this side. Flip the thepla again when the second side is half-cooked.
- 10
Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
- 11
Serve methi thepla hot or warm or at room temperature.
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