#GA4 week 20

Name: #GA4 week 20
Total time: 600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 4 5 tsp Methi; 1/2 cup Wheat flour; as needed Water; 2-3 tsp Curd; 1 tsp Oil; For Spice; as per taste Salt; 1 /2 tsp Red chilli powder; pinch Turmuric little; 1/4 tsp Black peeper; 1/4 tsp Dry ginger powder

Diksha Arora @cook_25665703

Gurugram

Thepla

Diksha Arora @cook_25665703

Gurugram

Thepla

Saved

Ingredients

10 minutes

2 people

4 5 tspMethi
1/2 cupWheat flour
as neededWater
2-3 tspCurd
1 tspOil
ForSpice
as per tasteSalt
1 /2 tspRed chilli powder
pinchTurmuric little
1/4 tspBlack peeper
1/4 tspDry ginger powder

Saved

Steps

10 minutes

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.