Gujarati Methi Thepla is a popular paratha like Gujarati flatbread made from wheat flour, fenugreek leaves and flavored with various spices and herbs. It's a versatile and delicious dish that can be served for breakfast, lunch, or dinner. Bellow , I described how you can make Gujrati Methi Thepla at home: Let us talk about the required ingredients.
Ingredients of Gujrati Thepla:
- 1 cup whole wheat flour (atta)
- 1/4 cup besan (gram flour)
- 1/4 cup chopped fresh fenugreek leaves (methi leaves)
- 2 tablespoons yogurt (curd)
- 1 tablespoon oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (You may adjust according to your spice preference)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon ajwain seeds (carom seeds)
- Salt to taste
- 1-2 green chilies, finely chopped ( you may use more according to your taste)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1-2 tablespoons oil for cooking thepla
- Water for kneading
Instructions of Making Thepla:
1. Prepare the Dough:
a. In a large mixing bowl, combine whole wheat flour, besan, chopped fenugreek leaves, yogurt, oil, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain seeds, salt, chopped green chilies, ginger paste, and garlic paste.
b. Mix all the ingredients well.
2. Knead the Dough:
a. Gradually add water and knead the ingredients into a soft and smooth dough. You may need approximately 1/4 to 1/2 cup of water.
b. Once the dough is formed, apply a little oil on its surface to prevent drying.
3. Divide the Dough:
a. Divide the dough into small, equal-sized balls, (not too small. Size of a golf ball will just be fine).
4. Roll Out the Thepla:
a. Take one dough ball and flatten it slightly with your hands.
b. Roll it out into a thin, round disc using a rolling pin. You can use dry flour for dusting if needed.
5. Cooking of Thepla:
a. First heat a non-stick skillet or a griddle over medium-high heat.
b. Place the rolled thepla on the griddle when the griddle is hot.
c. Cook it until you see small bubbles forming on the surface, then flip it over.
d. Apply a little oil on the cooked side, then flip it again and apply oil on the other side.
e. Press gently with a spatula to ensure even cooking and to make the thepla puff up.
f. Cook continue until both sides of thepla are golden brown and evenly cooked.
7. Repeat:
a. In this way, cook remaining dough balls. Remember one this that you should roll and cook one thepla at a time. Don't roll all the dough at a time.
8. Serving of Thelpa:
a. Serve the hot and fresh theplas with yogurt, pickle, chutney, or any side dish of your choice.
Hope you will enjoy your homemade flavorful and nutritious Gujarati Thelpa.
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