After all the festival food, I am back with a healthy and vegan recipe today. It is Methi Thepla. It is a Gujarathi flatbread. It is made with whole wheat flour and besan along with some spices and Methi (fenugreek leaves). It is very healthy and is soft and it stays good for a long time which makes it best for travel. This methi thepla doesn't need an elaborate side dish , it can be had with pickle or raitha.
What are the ingredients needed?
Wheat flour (Atta), 2 cups+ more for dusting
Besan , 1 cup
Fresh methi leaves, 1 1/2 cups (cleaned & chopped)
Asafoetida, a pinch
Chilli powder, 1/2 teaspoon
Coriander powder, 1 teaspoon
Turmeric powder, 1/2 teaspoon
Cumin powder, 1/2 teaspoon
Salt, as required
Oil, 2-3 tablespoons for kneading + more for cooking theplas
How it is made?
- In a bowl, add wheat flour, besan, Asafoetida, chilli powder, coriander powder, turmeric powder, cumin powder and salt and mix well.
- To this add chopped methi leaves and mix.Then add water little by little and keep kneading till the dough is smooth.
- To this dough, add 2-3 tablespoons of oil and keeping kneading till it is soft and smooth.
- Cover it with wet cloth and set it aside for 15 minutes.
- Then divide it into balls of equal size.
- Dust the balls as required and roll it into a flat bread.
- Heat a skillet and place the flat bread in the hot skillet, apply oil generously cook for a minute or two, then turn it to the other side and cook till it is done.
- Repeat the process for the rest of the dough.
- Methi thepla is ready to be served with pickle or raitha.
- It yields around 15-18 theplas.
- In case you didn't get fresh fenugreek leaves, you can use kasuri methi/ kasoori methi (dried fenugreek leaves) too. Use only half of fresh leaf quantity. For example if you would add one cup of fresh methi, you can use half cup of kasuri methi.
- For more soft theplas, you can add 1/4 cup of yogurt to knead the dough, accordingly adjust the quantity of water. But I wanted a vegan version, so skipped using yogurt.