Methi Thepla (Masala Roti)

Name: Methi Thepla (Masala Roti)
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup wheat flour; 3 tbsp Fenugreek leaves (you can take dry or fresh); 1 tsp chilli ginger paste; 1 tsp chilli powder; 1 tsp corrainder powder; 1/2 tsp Ajwain; 1/2 tsp turmeric powder; Salt as per taste; 1 tbsp oil; As needed Oil for shallow frying; As needed Water

Rubina Dodhia @cook_22396013

Chennai

Gujarati methi Thepla is prepared
from wheat flour , Fenugreek leaves and other spices. Usually served in breakfast and mostly people used to carry while traveling because it stays good for 2 days along with sweet pickle or with potato sabji. Try this easy and healthy snack recipe and comment us. Sweet pickle recipe will be shared soon.
#week1of5

Rubina Dodhia @cook_22396013

Saved

Ingredients

25 mins

4 servings

2 cupwheat flour
3 tbspFenugreek leaves (you can take dry or fresh)
1 tspchilli ginger paste
1 tspchilli powder
1 tspcorrainder powder
1/2 tspAjwain
1/2 tspturmeric powder
Salt as per taste
1 tbspoil
As neededOil for shallow frying
As neededWater

Saved

Steps

25 mins

1

Take a bowl add all masala and mix it add 1 tsp oil too. Now add little by little water and knead the dough. Dough should be soft and smooth like roti. Grease it with your hand and knead it again. Cover the dough and rest for 10 to 15 mins.
2

After 15 mins knead it again and make small balls. And keep dry dough in a plate for dusting. Keep tawa for heating in a stove. Take one small dough and press it between your palm and flatten it. Coat it with dry flour and place it in a rolling board.roll it out like roti.
3

Heat tawa and keep ready. Palce thepla on it when tiny bubbles appear on your top flip it applying oil on both sides. Press it against tawa while applying oil. Repeat and cook both sides until till turns golden brown spots on both sides. While doing shallow fry on tawa switch medium to high flame accordingly.now transfer it to plate. So thepla is ready to serve. Serve it with masala tea sabji and pickle.
4

Note- during season time you can add fresh Fenugreek leaves. Other wise you can store dry Fenugreek leaves (kasuri methi) store in fridge so that crunchiness will stay long