Empty My Fridge
Healthy Lauki Methi Thepla
Ingredients
- Fenugreek1 bunch + 2 tbsp
- Turmeric½ tsp
- Chili powder½ tsp
- Cumin · powder½ tsp
- Garam masala½ tsp
- Carom seed¼ tsp
- Sesame2 tbsp
- Chili pepper · paste1 tsp
- Ginger paste1 tsp
- Asafoetida
- Yoghurt½ cups
- Salt½ tsp
- Flour1 ½ cups
- Chickpea flour¼ cups
- Oil
Instructions
- Finely chop the methi bunch and put it in a large bowl.
- Add the turmeric, chilli powder, cumin powder, garam masala, ajwain, sesame, chilli paste, ginger paste, kasuri methi and hing.
- Add the curd and salt and mix well so the spices are evenly combined.
- Add the wheat flour and gram flour and mix well, then start kneading.
- Add water as needed and knead into a smooth dough.
- Add the oil and knead again until the dough is smooth and not sticky.
- Cover and rest the dough for 20 minutes.
- Pinch off a ball of dough, dust it with wheat flour and roll it as thin as possible. Roll all the theplas before cooking, as they cook quickly.
- Cook on a hot tawa, flipping and spreading oil on both sides until cooked.
- Serve hot, or pack in a zip-lock bag.
Summarized from Hebbars Kitchen's video. Watch it for the details.
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