Methi Ka Thepla
Methi or fenugreek is grown all over India, it is rich in carbohydrates and proteins and has been used in various cuisines. Some of the common known dishes using methi leaves includes aaloo methi, methi malai matar and so on. It is also used in Gujarati cuisine to mix with thepla dough and make Methi Ka Thepla. Thepla is very close to paratha, however the dough is kneaded using curd which makes it more durable for consumption. It comes in handy to pack for long drives or travels as it can sustain 3-4 days with or without the refrigerator and can be warmed up for the same great thepla taste. I remember my Gujarati friends bringing it every time they came back from vacations and we all enjoying the home made taste with some aam ka achaar. I made these thepla’s at home today and enjoyed the very same taste, you too can enjoy it with this Methi Ka Thepla Recipe.
All you need is (serves 4)
- Aata – 2 cup
- Methi – 1 cup (chopped)
- Salt – 1 tsp
- Turmeric powder – 1/2 tsp
- Zeera – 1/2 tsp
- Ajwain – 1/2 tsp
- Curd – 1/4 cup
- Oil for brushing
Methi Ka Thepla Recipe
Preparation time: 10 min.
Cooking time: 30 min.
- Mix aata with all other ingredients and knead a tight dough.
- Make small lemon sized balls with the dough.
- Roll them into a thin disc about 6 to 7 inches
- Heat a tava, transfer thepla to the tava and cook till light brown spots appear from both sides.
- Apply oil and cook till the spots darken and the thepla is cooked nicely.
Knead a tight dough since the methi leaves some water and it becomes soft automatically.