Methi Thepla

Methi thepla are flatbreads made from fresh fenugreek leaves. Theplas are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics

Since i have guju friends i was lucky to taste  food and lot of homemade snacks directly from gujarathi kitchen. thanks to my friends. 

If you love to eat gujarati food, then methi thepla is a must item to try.

Ingredients

Fresh Methi leaves – 3/4 cup chopped roughly

wheat flour 2 cup
Oil – 2 tbsp
Curd – 2 tbsp
Gram  flour – 2 tbsp
Red chili powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander seeds powder – 3/4 tsp
Jeera – 3/4 tsp

ajwain seeds - 3/4 tsp
Salt – to taste
Water – as required to knead the dough

Directions

Pluck the leaves, rinse it well and strain water. You can use dry Methi leaves instead of fresh.

Chop the Methi leaves roughly. Saute the Methi leaves until it shrinks and reduces in volume.. Sating the Methi leaves avoids bitterness. 

In a bowl, add together wheat flour, salt, coriander powder, red chili powder, cumin seeds, curd, gram flour, oil, turmeric powder and required salt. Add the sauted Methi leaves to the above mixture. if using dry leaves just soak them in hot water and strain.  Add water little by little and combine them together to form a soft pliable dough. 

The dough should have the consistency similar to a rite dough. You can also use dough making kitchen gadgets. Using dough mixer  makes it very easy to knead and quick.  Cover and leave aside for 15-30 mins. Pinch lemon equal sized balls and roll them to form smooth balls. Roll them into thin rotis.

Heat tawa, carefully add the routes, drizzle ghee. Cook the theplas on both sides  brown spots appear.

Serve them hot with  Raita/ pickle.

Methi Thepla