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Methi na thepla - indian flatbread made with fenugreek leaves

Other
11 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 11
1 cup fresh fenugreek leaves finely chopped

1 1/2 cups of whole wheat flour (atta)

2 tbsp oil

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon coriander seeds powder

1 teaspoon cumin seeds powder

lemon sized ball of jaggery

Salt to taste

Water as required

Preparation

  • In a clean bowl, mix together fenugreek leaves, salt, jaggery, coriander powder, red chili powder, cumin powder and turmeric powder.
  • All in 2 tablespoons of oil and mix well using your hands for 5 to 8 minutes until jaggery has disolved. The mixture should be oily. Cover and leave for 15 minutes.
  • After 15 minutes, add the whole wheat flour in this mixture and knead into a soft dough using water as required.
  • The dough should have consistency similar to roti dough. Make lemon sized balls and using a rolling pin roll them into circles.
  • Cook theplas on non stick pan using little oil on both the sides.
  • Make sure the heat is medium, if you cook them on slow heat the theplas will become very crispy and hard, if you cook on high heat they will get browned too soon without being cooked.
  • Serve them hot with curd, pickle or potato curry.

Photos

Methi Na Thepla - Indian flatbread made with fenugreek leaves, photo 1Methi Na Thepla - Indian flatbread made with fenugreek leaves, photo 2Methi Na Thepla - Indian flatbread made with fenugreek leaves, photo 3Methi Na Thepla - Indian flatbread made with fenugreek leaves, photo 4




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