Thepla Recipe | Methi Thepla Recipe
Methi thepla made using wheat flour, gram flour and fresh methi leaves and spices. Thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).
Equipment
- Mixing Bowl
- Cooking Skillet
Ingredients
- 1 cup Wheat flour
- 1 teaspoon Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Roasted Cumin Powder
- 2 tablespoon Dry Fenugreek Leaves kasuri methi
- ½ teaspoon Ajwain / Omam / Carom Seeds
- 1 teaspoon Salt or to taste
- 2 tablespoon Oil
- Water as needed
Instructions
- Take all ingredients in a bowl except oil and mix well. Slowly add water and make it into a smooth dough. Cover and let it rest for 15 mins.
- Now divide it into equal portions. Roll it out into chapati.
- Heat tawa and cook it on both sides, add oil if needed. Remove and serve.
Notes
- Thepla stays good for few days. You can store in a covered container to retain moisture.
- Instead of dried fenugreek leaves, you can use fresh methi leaves.
- You can use ghee instead of oil.
- A small amount of gram flour can be added into wheat flour to make thepla.
Nutrition
Serving: 1servingsCalories: 123kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 394mgPotassium: 43mgFiber: 1gSugar: 0.1gVitamin A: 103IUVitamin C: 0.1mgCalcium: 10mgIron: 1mg
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