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- anisha naina
- Feb 9, 2010
- 1 min read
Thepla is a very famous Gujarati flatbread. It is prepared by kneading together a mixture of Flours, mild Spices, and desired Vegetables. The Dough is then pan fried in tawa. Here I have used Fenugreek leaves here to make lip smacking Methi Thepla.
Whole Wheat Flour - 2 cup
Besan - 1/4, cup
Methi Leaves - 2 cup, chopped
Turmeric - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Asafetida - 1/4 tsp
Ginger Garlic paste - 1 tsp
Green Chilli - 2, minced
Sesame Seeds - 1 tsp
Ajwain - 1 tsp
Sugar - 1 tsp
Salt
Oil - 2 tsp
Yogurt - 1 tbsp.
Butter
In a food processor add Whole Wheat flour along with Besan, Methi leaves, Turmeric, Chilli powder, Coriander powder, Asafetida, Ginger Garlic paste, Green Chilli, Sesame seeds, Ajwain, Sugar, Salt, Oil and Yogurt. Process for 30 seconds until the ingredients are just combined. Adding little Water at a time knead the mixture into a soft smooth Dough. Remove the Dough from the food processor and transfer to a greased bowl. Let the dough rest for at least 30 minutes.
Make small balls with the Dough and roll it into a thick Chapatti.
Place the prepared Thepla in hot Tawa. Once bubbles begin to appear on the Thepla flip and cook the other side. Keep on flipping and cooking the Thepla until all the Dough is cooked. Transfer the Thepla to an insulated container and smear with Ghee on the top side. Keep covered. Finish off all the Dough like this.
Serve with Pickle and Raita.
