Methi Thepla
Prep Time :
10 minutes
|
Cook Time:
5 - 6 minutes
|
Ready In :
15 - 20 minutes
|
Ingredients:
- 1 cup whole wheat flour (atta)
- 1/8 tsp asafetida (hing)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp turmeric (haldi)
- 1/2 tsp red chili powder
- 1/4 tsp garlic paste
- 1/4 tsp ginger paste
- 1 cup fenugreek leaves(methi) with tender stems
- 1 1/4 tsp salt adjust to taste
- 2 tablespoons oil
- 1/4 cup curd (dahi)
- 1/2 tsp sugar (optional)
- About 3 tablespoons of water as needed
Directions
1. Mix all the dry ingredients together in a bowl: wheat flour (atta), asafetida, cumin seeds, turmeric, red chili powder, salt, and fenugreek leaves (methi).
2. Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
3. Knead the dough for 2 minutes on a lightly greased surface to make smooth and pliable dough.
4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
5. Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
6. Take each dough and press it in some (very little) dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour.
7. Heat the skillet on medium high (iron skillet works better).
8. Place the Thepla over the skillet..Turn over the Thepla using a spatula. You should see golden-brown spots on the semi-cooked side.
9. Wait just a few seconds and pour 1/2 tsp of oil onto the Thepla and spread with a spatula. Turn over the Thepla.
10. Using your spatula, lightly press the entire Thepla. This will help it cook all the way and it may puff up in some areas.
11. Turn over the Thepla again and press with the spatula making sure it is golden-brown on both sides. Remove from heat.
12. Serve as is or with plain yogurt or pickle.
2. Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
3. Knead the dough for 2 minutes on a lightly greased surface to make smooth and pliable dough.
4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
5. Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
6. Take each dough and press it in some (very little) dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour.
7. Heat the skillet on medium high (iron skillet works better).
8. Place the Thepla over the skillet..Turn over the Thepla using a spatula. You should see golden-brown spots on the semi-cooked side.
9. Wait just a few seconds and pour 1/2 tsp of oil onto the Thepla and spread with a spatula. Turn over the Thepla.
10. Using your spatula, lightly press the entire Thepla. This will help it cook all the way and it may puff up in some areas.
11. Turn over the Thepla again and press with the spatula making sure it is golden-brown on both sides. Remove from heat.
12. Serve as is or with plain yogurt or pickle.