Methi Thepla

Methi Thepla

Main Ingredients: fenugreek (methi), gram flour, whole wheat flour and yogurt

Course: snacks, breakfast

Cuisine: Gujarati

Level of Cooking: Easy

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 4 Methi Theplas

Ingredients:

• 1 cup whole wheat flour (atta)
• 1/4 cup gram flour (basen)
• 1/8 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon red chilli flakes adjust to taste
• Salt to taste
• 1/2 cup chopped fenugreek (methi) or dry fenugreek leaves (kastoori methi)
• 2 tablespoons oil
• 1/4 cup yogurt (dahi)
• Water as needed
• ½ tablespoon Oil for cooking
  

  Methi Thepla

Method:

1. Mix all dry ingredients together in a bowl:  flour, gram flour, asafoetida, turmeric, chilli flakes, salt, and fenugreek leaves.
2. Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
3. Divide the dough into 4 equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
4. Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
5. Heat a tava (griddle) over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
6. Place the thepla in the tava (griddle). As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
7. After few seconds, spread few drops of oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
8. Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
9. Repeat with the remaining dough, until they are all done.