Methi thepla is made with fresh fenugreek (methi) leaves and whole grain flous.Fenugreek also happens to be quite healthy and is known for helping to reduce inflammation and blood sugar levels.
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Ingredients:
· Methi (Fenugreek leaves) - 1 small bunch
· Coriander leaves – ½ cup
· Green chilli - 3
· Garlic - 8-9 cloves
· Ginger – 1 inch
· Cumin seeds – 1 tsp
· Turmeric powder – ½ tsp
· Kashmiri Red chily powder - 2 tsp
· salt as per your preference
· Sesame seeds (til) – 1 tbsp
· Sugar Powder – 2 tbsp
· Oil – 3 tbsp
· Kasuri methi – 2 tbsp
· Fresh curd – ¼ cup
· Asafoetida –¼ tsp
· Carom seed – 1 tsp
· Wheat flour – Approx 2 ½ cups
· Besan – ¼ cup
· Water as per the requirement
· Oil – 1 tbsp
· Oil for frying
Method:
· Wash and chop the fenugreek leaves in a big bowl. Add coriander leaves.
· Add green chiles, garlic, ginger, cumin seeds in a mixer jar. Churn to make paste.
· Add this paste in the bowl and add rest of the ingredients turmeric powder, red chili powder, salt, sesame seeds, carom seeds, sugar powder, oil, kasuri methi, curd and hing. Now mix all these ingredients nicely till the methi leaves turn soft.
· You can modify the taste as per your requirement. Add spices and salt if you want to at this stage.
· Now add wheat flour and besan to the methi mixture. Knead it nicely till everything combines well. Add water if required.
· Now add 1 tbsp oil to the dough and knead it again into a soft dough.
· Let the dough rest for 15 minutes.
· After that start making small balls and start rolling till the theplas are thin.
· You can roll up to 10 theplas and later start frying.
· Take a flat pan and heat it till it is hot enough. Now start frying the theplas on high flame and apply oil on each side as you flip it.
· Fry till you get light black spots on both the sides of theplas. Remove it from the pan.
· Enjoy this thepla with chunda, curd or pickle. You can also have it with tea.
*** If you want to preserve it for 3-4 days than increase the quantity of oil and sugar powder.
