Methi Thepla

Prep: 15 minutes | Cook: 20 minutes | Servings: 2

Ingredients

1 cup fresh fenugreek leaves (methi), chopped

1 tsp salt

2 cups whole wheat flour

1 tsp red chilli powder

¼ tsp turmeric powder

Salt to taste

¼ tsp asafoetida (hing)

2 tbsp oil

2 tsp oil

For Pickle

5-6 vatwani red chilli, slit

5-6 fresh green chilli, slit

1 tbsp yellow mustard seeds

½ tsp turmeric powder

¼ tsp asafoetida

Salt to taste

Juice of 1 lemon

1 tbsp oil

Process

  • Add salt to the chopped fenugreek leaves and wash them and set aside till in use.
  • Add whole wheat flour, chilli powder, turmeric powder, salt, asafoetida and oil to a bowl along with fenugreek leaves. Mix well.
  • Add water as required and knead a soft dough. Add some more oil and knead again till absorbed.
  • Cover and set aside for 30 minutes.
  • To prepare the pickle, add red chilli, green chilli, yellow mustard seeds, turmeric powder, asafoetida, salt, lemon juice and oil in a bowl. Mix well, set aside till in use.
  • Divide the prepared thepla dough into equal portions, shape into lemon sized balls and roll into thin round discs.
  • Roast on a tawa while basting with oil on both sides till it turns golden brown and spots begin to appear.
  • Serve hot with the prepared pickle.

 

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