Combination of fenugreek leaves and mixed flour. Enjoy this
healthy breakfast with a hot sip of tea. Sharing my Mom's recipe
straight from the kitchen.
Ingredients: (Serves- approx 6)
1 cup Methi leaves roughly chopped
1 cup Wheat flour
1/2 cup Jowar (Sorghum) flour
1/2 cup Chickpea flour (Besan)
2 tsp Red chilly powder
1 tsp Coriander-cumin seeds powder
Salt to taste
1/4th tsp of sugar to balance bitterness of methi leaves
2 tbs Ghee (Optional)
2 tbs Oil
Water for kneading dough
Method:
Wash methi leaves thoroughly and chop them roughly.
In a mixing bowl add the methi leaves, wheat flour, jowar flour & chickpea flour (besan) and mix well. Add salt, sugar, red chilly powder & coriander-cumin seeds powder. Add oil and mix everything properly. Now start kneading the dough by adding little water at a time.
knead into soft dough & cover with a moist cloth and keep aside for just 15 minutes. After resting the dough for 15 minutes, knead the dough again using a little oil till smooth and elastic. Divide the dough into equal portions and roll out each portion into circle using a little wheat flour while rolling.
Heat a skillet and place the thepla over it. Cook thepla from both the sides and apply ghee or oil. Roast the thepla till nice brown dots appear on the surface.
Serve this healthy & delicious thepla with chunda, sweet pickle or plane yogurt.
If you want to prepare the thepla later, then keep this dough in fridge as methi leaves will start oozing out extra water.
Note: This theplas lasts for 2-3 days easily.
Ingredients: (Serves- approx 6)
1 cup Methi leaves roughly chopped
1 cup Wheat flour
1/2 cup Jowar (Sorghum) flour
1/2 cup Chickpea flour (Besan)
2 tsp Red chilly powder
1 tsp Coriander-cumin seeds powder
Salt to taste
1/4th tsp of sugar to balance bitterness of methi leaves
2 tbs Ghee (Optional)
2 tbs Oil
Water for kneading dough
Method:
Wash methi leaves thoroughly and chop them roughly.
In a mixing bowl add the methi leaves, wheat flour, jowar flour & chickpea flour (besan) and mix well. Add salt, sugar, red chilly powder & coriander-cumin seeds powder. Add oil and mix everything properly. Now start kneading the dough by adding little water at a time.
knead into soft dough & cover with a moist cloth and keep aside for just 15 minutes. After resting the dough for 15 minutes, knead the dough again using a little oil till smooth and elastic. Divide the dough into equal portions and roll out each portion into circle using a little wheat flour while rolling.
Heat a skillet and place the thepla over it. Cook thepla from both the sides and apply ghee or oil. Roast the thepla till nice brown dots appear on the surface.
Serve this healthy & delicious thepla with chunda, sweet pickle or plane yogurt.
If you want to prepare the thepla later, then keep this dough in fridge as methi leaves will start oozing out extra water.
Note: This theplas lasts for 2-3 days easily.
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