Methi Thepla

I had a bunch of fenugreek leaves and wanted to try something different, when I came across this dish. This is like a spiced flavourful roti which can be had as such or with raita. Lets get to the recipe.

     

Recipe reference: FlavoursOfMumbai

Ingredients:

• 2 cups wheat flour
• ½ cup besan flour
• 3 tbsp ghee for the dough + more as needed for frying the thepla
• 1 cup fresh fenugreek leaves(Methi leaves)
• Salt as needed
• 2 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander seeds+1tbsp jeera + 1 tbsp fennel all ground to fine powder
• 100 ml yogurt mixed with little water
• 2 tbsp water (adjust as needed)
• 1 tbsp ginger garlic paste

Note: If you have readymade fennel powder,coriander powder and jeera powder you can use 1tbsp of each instead. 

Method:

1. Pluck the stems of fenugreek leaves. Wash them well, chop them.

2. Add the wheat flour, besan flour, spice powders, salt, chopped fenugreek leaves in a bowl and mix well.

3. Add in the yogurt mixed with water and knead well. Add in the 3tbsp ghee little by little. Knead well with your hands.If needed add extra water and knead to form a non sticky dough.

4. If the mixture is too sticky add a bit of flour to adjust, if its too dry add little ghee. Once you obtain a soft non sticky dough, set aside covered for 10 mins.

5. Shape round balls from the dough and roll them with a rolling pin to flat discs like roti.

6. Heat dosa tawa, when hot add the roti and cook them drizzling with ghee as needed. Let it cook evenly on both sides by flipping it. Serve hot with raita!.