Thepla recipe | how to make Methi thepla recipe of Gujarat
Trecipepe with video and step-by-step photographs. Methi thepla are scrumptious flatbreads constructed from recent fenugreek leaves, entire wheat flour and gram flour (besan). They are often munched anytime of the day.
Methi thepla are mild in addition to wholesome. A very good snack for kids who don’t like greens, particularly fenugreek. This manner you may incorporate some greens of their food plan. together with fenugreek you can even add another greens like spinach or amaranth within the dough.
Methi thepla is an all-time favourite at residence. Each of us love Gujarati meals. Together with the methi theplas, I had additionally made one other favourite Gujarati snack – methi muthia (fenugreek & gram flour dumplings) each steamed & fried
Everytime you purchase recent methi leaves, at all times pluck the leaves from the stems and maintain them in an hermetic container or a zipper lock bag within the fridge. I at all times maintain the plucked methi leaves in a metal container and the leaves keep recent for 4-5 days. After I need, I add methi leaves to pakoras or pulao and even dal. Somewhat goes a great distance 🙂
Making the methi thepla Is not any rocket science and may be very simple. Serve them with plain yogurt (curd) or lemon pickle or mango pickle or aam ka chunda.
Methi thepla recipe video
How Make Thepla
1.Rinse 1 cup methi leaves very nicely in water. Then drain them and chop finely. Hold apart
2.In a mixing bowl, take 1 cup entire wheat flour, ¼ cup besan (gram flour or chickpea flour), ¼ cup pearl millet flour (bajra flour) and ¼ cup sorghum flour (jowar flour). i've used miller flours however you may skip them in case you don’t have. on this case, simply add 1.25 cups entire wheat flour and ½ cup besan
3.add all of the spices and herb.
5.Spices and herbs added are – ½ tsp pink chili powder, ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tbsp oil and ¾ tsp salt or add as required. Additionally add ½ inch ginger + 1 or 2 inexperienced chilies, crushed. About 1 to 1.5 tsp ginger+inexperienced chili paste
add the chopped methi leaves.
6.combine all the things nicely
7.add Four to five tablespoons curd/yogurt (for a vegan possibility add little or no water as an alternative of curd)
8.combine once more and knead right into a dough. Don’t add water whereas kneading as methi leaves launch water.
9.knead the dough very nicely. Add extra curd if required whereas kneading.
10.Make medium sized balls from the dough.
11. Take a medium sized ball and sprinkle some flour on it.
12.With the rolling pin start to roll the thepla.
13.roll them to a spherical of about 5-6 inches in diameter.
14.On a scorching tawa or skillet place the thepla.
15.Flip when one aspect is partly cooked.
16.Unfold oil on this aspect.
17.Flip the thepla once more.
18.Now unfold the oil on this aspect.
19.Flip a few instances until you get golden spots and the methi thepla is cooked evenly.
20.You can even press methi thepla with spatula whereas cooking.
21.Since I plan to serve them after just a few hours. I've added extra oil in order that they continue to be smooth. In the event you plan to serve them instantly then you may add much less oil as I've completed in Lauki thepla.
22.Take away and maintain it in a roti basket after which serve
23.Methi thepla additionally serve greatest when travelling or for tiffin field lunch with some candy mango pickle or lime pickle. You can even have them with a easy jeera aloo and even as a snack with Indian Tea.
Nutrition value of Thepla recipe
Protein 7.7g
carbohydrate 35.6g
fats 12.6g
fibre 5.8g
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