Methi thepla is a common Gurjurati food made from fresh methi/ fenugreek leaves with some spices and wheat flour. Tastes great and of course good for health.This recipe I got from my friend Rinkle . She makes delicious theplas.
Perfect recipe to take with you if you are travelling. Stays good for 2-3 days and goes well with pickle and curd.
I love to eat it with mango chunda or sweet mango pickle. So friends here is the recipe..
1 cup Wheat Flour
1/4th cup gramflour/ besan
1 cup finely chopped Fenugreek Leaves
2-3 tablespoon Curd or you can add buttermilk for kneading the dough
1/4th teaspoon turmeric powder
1 tsp cumin- coriander powder
1 teaspoon Red Chilli Powder
1 tblsp sesame seeds
1 tsp ajwain/ carrom seeds
2 teaspoons Oil for kneading the dough
oil required for shallow frying
Take a large bowl. Mix wheat flour, gram flour, oil, salt and all the ingredients given above. Add water as needed in small quantities and knead smooth, soft dough.
Cover dough with clean muslin cloth and leave aside for 10-15 minutes.
Now divide the dough it into lemon size round shape balls.
Take one dough ball, press it in between your palms, coat its all sides with wheat flour. Roll the thepla to a round of about 5-6 inches in diameter. Heat griddle over medium flame and place raw methi thepla on it. When tiny bubbles starts to rise on top surface, flip it over, spread 1/2-teaspoon oil evenly around its surface and cook until light golden brown spots appear on both sides.
Transfer it to a plate. Follow same process for remaining dough balls and cook them in a similar way. Hot Methi theplas are ready to serve. Serve them hot with mango pickle or curd.