Thepla Recipe (Methi Thepla)

Ingredients

• 1½ cup wheat flour (atta)
• ¼ cup bajra or jowar flour – millet flour (optional)
• 3 to 4 tablespoons besan (gram flour) (optional)
• 1 to 1¼ cup methi leaves (fenugreek leaves) (skip to make plain thepla)
• 1 teaspoon ginger grated or ginger garlic paste
• 1 to 2 green chili fine chopped or paste (skip for kids)
• ½ teaspoon salt (adjust to taste)
• ½ to ¾ teaspoon red chili powder (reduce for kids)
• ½ to ¾ teaspoon garam masala (coriander powder)
• ¼ to ½ teaspoon turmeric (haldi)
• 4 tablespoons curd (¼ cup yogurt) (skip to make plain thepla)
• 1 tablespoon oil for dough
• 2 tablespoons oil for frying

Steps

Make Dough

1. For plain thepla, skip this step. Otherwise rinse the methi leaves in plenty of water, drain well, chop finely and put in a mixing bowl.
2. Put all the ingredients except the oil into the mixing bowl. Mix thoroughly to draw moisture out of the methi.
3. Sprinkle in only as much water as needed and knead to a soft, non-sticky dough. Pour in 1 tbsp oil and knead thoroughly. Taste and add more salt if desired.
4. Cover and leave the dough to rest for 20 mins. Divide into 8 to 9 portions, shape into balls and keep covered.

How to make Thepla

1. Dust the rolling area lightly with flour. Flatten a ball slightly on the flour, then coat both sides with flour.
2. Roll to an 8 inch thepla of medium thickness. Make about 5 in the same way and put aside on the platform. If desired, cut them with an 8 inch lid.
3. Heat a pan or tawa over medium-high heat until hot enough, then put a thepla on the tawa.
4. Cook over medium heat until the underside is half cooked. Turn and continue until golden spots appear on each side.
5. Press the thepla down with a spatula from time to time so it cooks evenly.
6. Drizzle about half tsp oil or more over each one. Stack on a cloth or kitchen tissue to keep them soft.
7. Offer the methi thepla with curd, pickle or aam ka chunda.