Fenugreek Thepla

Methi Thepla
Methi Thepla is a Gujarati roti recipe which is served with curd and pickle. It can be had anytime in breakfast, lunch or dinner. Thepla has a long shelf life as compared to roti, hence it is also carried while travelling. It is popular all over India. Gujaratis and theplas share a deep bond.
Ingredients :-

1. Fenugreek leaves- 1 cup
2. Wheat flour- 2 cups
3. Gram flour- 1/2 cup
4. Green chilli, ginger, garlic paste
5. Sesame seeds- 1 tsp
6. Ajwain- 1/2 tsp
7. Red chilli powder- 2 tsp
8. Turmeric- 1/2 tsp
9. Coriander- 2 tsp
10. Salt- 1 tsp
11. 1/2 cup fresh curd
12. Oil- for frying (Peanuts) of)
13. Water - for kneading dough

Method: - First of all, take a bunch of fenugreek and pick it. Means separate the fenugreek leaves and leave them in hot water for 10 minutes

Then wash and strain

And chop the fenugreek finely

Now take flour in a big bowl, finely chopped fenugreek leaves, gram flour,

(Green chilli, ginger and garlic paste)

And add all the dry spices

Curd

And add 2 spoons of oil and cook with the help of water

Prepare soft dough for methi thepla

Adding curd reduces bitterness and cover it and keep it aside for 15 minutes to rest

Now break the dough and make a round ball

Flatten it and wrap it in dry wheat flour

Place it on the rolling board and roll it thin like a chapati

Heat the pan and put the roti on the pan

And cook it from both the sides

And apply some oil as well

Take them off when they turn brown

In this way prepare all the theplas. These can be stored for 3 days. These do not get spoiled, hence they can be taken and eaten while travelling.
Eat and feed ready methi theplas with curd and pickle.

I write all my recipes in Hindi and upload them in English with the help of Google Translate