Healthy Methi Thepla Recipe

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Directions

• Add flour, gram flour, asafoetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves in a bowl
• Add oil and yogurt to the flour mix and mix it well and add water as needed to make a firm dough.
• Knead the dough for a minute on a lightly greased surface to make it smooth and pliable.
• Set the dough aside and cover it with a damp cloth and let the dough rest.
• At least ten minutes.
• Divide the dough into six to eight equal parts and roll each one into a smooth ball and press flat.
• Take one dough ball and press it lightly on both sides on a surface covered with dry flour.
• Use a rolling pin, roll the dough into a circle of five to six inches and if the dough starts sticking, dust it with more flour.
• However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
• Heat a skillet over medium-high flame and to test, sprinkle couple of drops of water on the skillet and it should sizzle immediately.
• Place the thepla in the skillet and as it cooks, the dough will change color and have a dryer look.
• Turn the thepla by using a spatula and you should see golden-brown spots on the semi-cooked side.
• After few seconds, spread ½ teaspoon oil onto the thepla using a spatula and turn the thepla over.
• Use your spatula, lightly press the entire surface of the thepla to help it cook all the way through and it may puff up in some areas.
• Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides and remove from the flame.
• Serve hot.

• Methi Thepla can be served plain or serve with Plain Yogurt.

• You can use 1/2 cup fresh fenugreek leaves instead of dry ones.

Also, Read How to Make Aloo Paratha Recipe

Meghna Nath