Methi na thepla is a flat Indian bread flavored with fenugreek (methi) leaves. I like to make this when I am packing food for long journey as well as for my husbands tiffin. Its one of the best and healthy tiffin recipes for your school going kids.
For the dough:
1 cup whole wheat flour/atta
1/2 cup gram flour/besan
1 cup chopped fresh fenugreek (methi) leaves
1 tsp cumin powder or whole cumin
1 tsp coriander powder
½ tsp turmeric
1 tsp red chili powder
1 tsp green chilli-ginger paste
2 tbsp oil
1 to 2 tbsp curd/yogurt
salt as required
water for kneading the dough.
oil for frying.
Mix all the ingredients except water.
Start kneading without adding water first.
Methi (fenugreek) leaves tend to release a lot of water.
Just add 1 tbsp or 2 tbsp water if required.
If the dough become sticky, then just add some more wheat flour.
Keep the dough aside for 15-20 minutes covered with a kitchen towel.
Now make medium sized balls from the dough.
Roll each ball thinly into flat discs.
Heat a frying pan or tava.
Place the thepla on the pan.
When one side is half cooked, flip it.
Apply ½ or 1 tsp oil on the cooked side.
Now again flip and apply ½ or 1 tsp oil on the other side.
Flip again twice.
Once the thepla is cooked as well as browned, remove from the pan.
Repeat the same process with the rest of the dough.
Serve methi theplas with mango or lime pickles, or potato sabzi.
you can also have methi theplas plain with indian chai/tea.
Thanks for Reading.