Empty My Fridge
Thepla Recipe | How to make Methi Thepla | Healthy breakfast recipe
Ingredients
- Flour1 ¾ cups
- Chickpea flour3–4 tbsp
- Fenugreek1–1 ¼ cups
- Ginger1 tsp
- Chili pepper1–2
- Salt½ tsp
- Chili powder½–¾ tsp
- Garam masala½–¾ tsp
- Turmeric¼–½ tsp
- Yoghurt4 tbsp
- Oil3 tbsp
Instructions
- Rinse the methi leaves in plenty of water, drain well, chop finely and put in a mixing bowl. (Skip this for plain thepla.)
- Add all ingredients except the oil to the bowl and mix well to draw moisture out of the methi leaves.
- Sprinkle in water only as needed and knead into a soft, non-sticky dough. Add 1 tablespoon oil and knead well. Taste and add more salt if you like.
- Cover and rest the dough for 20 minutes. Divide into 8–9 portions and shape into balls, keeping them covered.
- Lightly dust the rolling surface with flour. Flatten a ball slightly, dust both sides with flour, and roll into a medium-thick disc about 8 inches across. Repeat to make about 5 more, keeping them covered. A cut-out with an 8-inch lid can give neat rounds.
- Heat a pan or tawa over medium-high until hot. Place a thepla on it.
- Cook over medium heat until the bottom is half cooked, then flip and cook until golden spots appear on both sides.
- Press down on the thepla with a spatula during cooking so it cooks evenly.
- Drizzle about ½ teaspoon oil or more over each one, then stack them on a cloth or kitchen tissue to keep them soft.
- Serve with curd, pickle or aam ka chunda.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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