Methi Theple Recipe
The Gujrati dish "Thepla" is often multigrain, usually made with whole wheat flour with the addition of chickpea and millet flour.
Equipment
- Gas stove
- Sharp knife
- Rubber spatula
- Pan
- Bowl
Ingredients
- 3 cup Wheat flour
- 1 cup Methi leaves or grind methi tightly packed
- ½ tsp Coriander powder
- Salt (according to taste)
- 1 tbsp Green Chillies (finely chopped)
- ½ tsp Turmeric powder
- ½ tbsp Ginger garlic paste
- Oil as required for roasting thepla
Instructions
- kneading Process - To prepare methi theple first take a big bowl and pour three-cup wheat flour, then add ground methi and coriander powder (you can also make this recipe from methi leaves).
- Then add one finely chopped chillies, one teaspoon turmeric powder and one teaspoon garlic-ginger paste.
- Now add salt according to taste. After that mix them well and knead them with water.
- Mix little water in it slowly-slowly and make a perfect soft dough for soft theple. After that keep it aside from the table.
- Baking Process - Take a tawa and put it on gas and switch on the gas and heat it well. After heating takes a little piece of dough and makes a ball.
- Similarly prepare many small balls of dough then roll them all like paratha. On medium flame pour them on tawa and cook well on both sides.
- When they cooked well, pour one teaspoon of oil on them and make them crisp. Now The methi theple is ready for increasing your taste.
- Serving Time - Take a serving plate and put methi theple on it. Serve it with chutney or yoghurt and mango pickles.
- Get ready for making methi theple. This is a very easy process to make this recipe.
Notes
- You can include various combinations of flour like wheat flour, besan, sorghum flour and pearl millet flour.
- But do not increase the amount of gram flour (besan) too much.
- The thepla dough has to be smooth, soft, and pliable. If your dough looks hard, the thepla will become dry and hard.
- For roasting, you can also use ghee (clarified butter) instead of oil.