Name: Methi Theplas recipe by Bindiya Sharma at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup besan; 5 tbsp curd or water for kneading dough(use more or less as required); salt acc. to taste; 1/4 tsp grated ginger; 1/2 cup methi/fenugreek leaves washed and finely chopped OR 1/4 cup kasuri methi(dried fenugreek); 1/2 teaspoon red chilly powder; 2-3 tablespoons oil; 2 green chillies finely chopped(can add more if you like it hot!); 1 cup wholewheat flour(atta); 1/4 tsp cumin roasted n powdered; additional oil/ghee for roasting theplas

ABOUT Methi Theplas RECIPE

gujarati unleavened flatbreads cooked over a hot griddle, these are light and healthy and a great option for tiffin, packed lunches, travelling and picnics as they stay good for a couple of days.

Ingredients Serving: 4

1 cup besan
5 tbsp curd or water for kneading dough(use more or less as required)
salt acc. to taste
1/4 tsp grated ginger
1/2 cup methi/fenugreek leaves washed and finely chopped OR 1/4 cup kasuri methi(dried fenugreek)
1/2 teaspoon red chilly powder
2-3 tablespoons oil
2 green chillies finely chopped(can add more if you like it hot!)
1 cup wholewheat flour(atta)
1/4 tsp cumin roasted n powdered
additional oil/ghee for roasting theplas

Instructions

Take a large bowl and add besan, ginger, methi, red chilly powder, wholewheat flour,cumin salt, green chillies as well as the oil, now add water/curd little by little, add more or less as required and knead well to form a dough, leave to rest for 10 minutes and then knead again till smooth and elastic.
pinch off medium sized balls of this dough and roll out into chapatis like shape.Heat a tawa/pan and put the thepla on it till small bubbles appear.
Flip thepla and apply some oil or ghee, roast on high flame till golden.
keep stacking the prepared theplas in a casserole or box lined with towels to keep them soft.
Tastes fantastic with Mango pickle or curd

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