The Ultimate Methi Thepla Recipe for Unmatched Flavor and Taste
Methi Thepla is a popular Indian flatbread made from fenugreek leaves and various spices. It’s a nutritious and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. In this recipe, we’ll guide you through the steps to make delicious Methi Thepla at home, The Ultimate Methi Thepla Recipe for Unmatched Flavor and Taste.
For the Dough:
- 1 cup whole wheat flour
- 1/2 cup chickpea flour (besan)
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1/4 cup yogurt
- 2 tablespoons oil
- 1 teaspoon ginger-green chili paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Water, as needed
- Oil or ghee, for cooking the theplas
1. Prepare the Dough
- In a large mixing bowl, combine whole wheat flour, chickpea flour, chopped fenugreek leaves, yogurt, oil, ginger-green chili paste, turmeric powder, red chili powder, cumin powder, and salt.
- Gradually add water and knead the ingredients into a smooth and soft dough. Let the dough rest for 15-20 minutes.
2. Divide and Roll the Dough
- After resting, divide the dough into equal-sized portions and shape them into small balls.
- Take one dough ball, flatten it slightly, and roll it out into a round disc using a rolling pin. The thickness should be about 6-7 inches in diameter.
3. Cook the Theplas
- Heat a non-stick pan or griddle over medium heat. Once hot, carefully transfer the rolled thepla onto the pan.
- Cook on one side until small bubbles start to appear on the surface, then flip and cook the other side. Apply a little oil or ghee on both sides and cook until golden brown spots appear.
- Repeat the process for the remaining dough balls, applying oil or ghee as needed.
4. Serve and Enjoy
- Serve the hot and delicious Methi Theplas with yogurt, pickle, or any chutney of your choice.
- Methi Theplas can also be enjoyed with tea or as an accompaniment to various Indian dishes.
Tips and Variations
- For added crunch and flavor, you can add sesame seeds or grated coconut to the dough.
- Adjust the spice levels to your preference by varying the amount of red chili powder and green chilies.
- Store the Methi Theplas in an airtight container for up to 2-3 days. Reheat them on a griddle before serving for the best taste and texture.
Enjoy this traditional Methi Thepla recipe with your family and friends!