- 1 Cup Methi Leaves (fenugreek leaves)
- 1 Cup Atta (whole wheat flour)
- 1/4 Cup Besan (gram flour or chickpea flour)
- 1/4 Cup Bajra Flour (pearl millet flour)
- 1/4 cup Jowar Flour (sorghum flour)
- 1/2 Inch Adrak (ginger) + 2 Green Chilies (make ginger green chili paste)
- 1/2 Teaspoon Red Chili Powder
- 1/2 Teaspoon Haldi Powder (turmeric)
- 1/2 Teaspoon Jeera Powder (ground cumin)
- 1/2 Teaspoon Dhaniya Powder (ground coriander)
- Salt to Taste
- 1 Tablespoon Oil
- 4 to 5 Tablespoon Dahi (curd) or water for kneading
- Oil (for roasting the theplas)
Prep: 10 minutes
Cooking: 15 minutes
- For kneading the dough – Rinse 1 cup methi leaves thoroughly in water. Then drain them and finely chop.
- In a mixing bowl, take 1 cup whole wheat flour, ¼ cup besan, ¼ cup bajra flour and ¼ cup jowar flour (if you don’t have other flour varieties, use just atta and besan).
- Add all the spices, herbs and chopped methi leaves. Mix well.
- Add curd or water, mix again and knead into a dough (add more curd or water, if required while kneading).
- Rolling the thepla – Make medium sized balls from the dough and roll them into very thin flatbreads of about 5-6 inches in diameter.
- Cooking the thepla – Grease a hot tawa, pan or skillet and place the thepla. Now grease the top side of the thepla and flip it. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
- Serve methi thepla with plain yogurt or a lemon/mango pickle.