Methi Thepla



 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes

 Servings  2
 Course  Roti & Bread
 Cuisine Gujarat
 Author Jayvin Patel
Ingredient :
  • Whole wheat flour : 1cup
  • Gram flour : 2 tsp
  • Pearl millet flour : ½ cup
  • Fenugreek Leaves (Methi/Chopped) : 1 cup
  • Curd : 1 cup
  • Oil : 3 tbsp
  • Sesame seeds : 1 tbsp
  • Carom seed : ½ tsp
  • Garlic (chopped) : 5-6
  • Ginger : 1 inch
  • Red chili powder : 1 tsp
  • Turmeric powder : ¼ tsp
  • Pinch of asafoitida
  • Green chili (chopped) : 2
  • Coriander leaves : 2 tbsp
  • Salt to taste

Method : 
  • First of all, wash the fenugreek leaves and roughly chop the fenugreek leaves and keep aside.
  • Put add Whole wheat flour, pearl millet flour and gram flour in a bowl and mix well.
  • Now add fresh wash fenugreek leaves, 1 tbsp oil, curd, red chili powder, carom seeds, sesame seeds, chopped ginger-garlic, turmeric powder, pinch of asafoitida and salt to taste.
  • Finally add chopped green chili, coriander leaves and mix everything well.
  • Add water as required and knead a soft dough. Add some more oil and knead again till absorbed.
  • Make a medium size of a ball from the dough and sprinkle some flour on it.
  • Roll the thepla in a round shape with using rolling pin.
  • On a hot tawa, place the thepla. Flip when one side is partly cooked. 
  • Now spread oil on both sides till it turns golden brown and spots begin to appear.
  • Methi thepla is ready.
  • Serve Methi thepla hot with pickle, curd or Morning breakfast.