Methi ( Fenugreek Leaves) Thepla
Eat traditional gujarati thepla healthier way. This is thepla is full of iron, calcium, protein and lots of good nutrients. It can be eaten in breakfast, lunch or dinner. check this racipe on http://eatbetterindian.blogspot.com/2010/12/methi-fenugreek-leaves-thepla.html
Total Steps
10
Ingredients
15
Tools Needed
5
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http://motherrimmy.com/wordpress/?p=4531Ingredients
- 1 cup wheat flour
- 1/2 cup Bajari flour
- 1/2 cup Jowar flour
- 1 tablespoon oil
- 1 cup Greek Yogurt
- 1 teaspoon flax seed powder(optional)
- 1 teaspoon chilli paste
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon sesame seeds
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder
- pinch asafetida
- salt
Instructions
Step 1
Sift the wheat flour, Bajari flour, and Jowar flour together into a large bowl. Add the flax seed powder (optional).
Step 2
Add ginger paste, garlic paste, chilli paste, sesame seeds, turmeric powder, chilli powder, sugar, asafetida, and salt to the flour mixture.
Step 3
Now add yogurt and begin kneading the dough. If the dough is too hard, add a little water; otherwise, knead it solely with yogurt until a smooth dough forms.
Step 4
Roll out thepla from the dough into flat rounds, using a little wheat flour for dusting if needed to prevent sticking.
Step 5
Heat a tava (griddle) over medium heat and place a thepla on it. Cook on one side until small bubbles appear or light brown spots start to form.
Step 6
Flip the thepla and apply a small amount of oil to the cooked side. Continue to cook for approximately half a minute.
Step 7
Flip the thepla once more and cook the other side for about half a minute until it is golden brown.
Step 8
Serve the hot thepla immediately with yogurt or pickle.
Step 9
Variation 1 (Simplified Flour Mix): If you prefer not to use mixed flours, you can replace the 1/2 cup Bajari flour and 1/2 cup Jowar flour with an additional 1 cup of wheat flour.
Step 10
Variation 2 (Gluten-Free): To make thepla gluten-free, replace the 1 cup of wheat flour with an additional 1/2 cup Bajari flour and 1/2 cup Jowar flour.