Monday 12 August 2013


   1.5 cups whole wheat flour/atta
   1 cup gram flour/besan
   1 cup chopped fresh fenugreek (methi) leaves
   1 tsp cumin powder or whole cumin
   1 tsp coriander powder
   1/2 tsp turmeric
   1/2 tsp red chili powder
   1/2 tsp finely chopped green chilis 
   1/2 tsp ginger paste
   2 tbsp oil
   1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
   1/2 to 1 tsp salt or as per taste
   oil for frying

  1.Mix all the ingredients except water.
  2.Knead a dough by adding a little water or curd as the methi leaves leave water and if you are not careful
   while adding water the dough may become sticky still if it is sticky you can add wheat flour.
  3.Keep the dough aside for 15-20 minutes covered with a kitchen towel.
  4.Make medium sized balls from the dough.
  5.Roll each ball thinly into flat discs of 6-7" in diameter.
  6.Heat a frying pan or tava and place thepla on it.
  7. Apply oil on both its sides, press gently with a ladle and cook until it turns brown from both the sides.
  8.Once the thepla is cooked as well as browned, remove from the pan.
  9.Make all the theplas this way.
  10.Stack them up and keep in a roti basket or in covered in a kitchen napkin.
  11.Serve methi theplas with mango or lime pickles, or potato sabzi or you can just have them plain with tea.
  1.If fresh methi is not available you can use dried methi (2 tbsp).
  2.Instead of methi, finely chopped spinich or bathu leaves can be added as per taste.      

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