The best thing about methi thepla is that they make excellent lunch box items. The theplas turn nice and soft as they cool down and the flavours get better after a couple hours. I kept my theplas on the milder side since I served this with a fiery side dish (recipe coming soon!). I browsed a bunch of different websites for thepla recipe and finally used my own proportions. You can make similar adjustments to yours too. Check here for more recipes with fenugreek leaves.
Ingredients:
1 cup of whole wheat flour (atta) 1/4 cup of besan / gram flour 1/4 cup of thick curd / plain yogurt 1/2 tsp of red chilli powder 1/2 tsp of roasted and powdered jeera or cumin 1 cup of loosely packed cleaned and chopped methi leaves A pinch of turmeric powder 1 tsp of salt 4 tbsp of ghee (for cooking)
Instructions:
- Mix all the ingredients (except ghee) and knead into a soft dough adding water by the spoonful if needed. Cover with a damp cloth and set aside for 15 mins.
- After the dough has rested enough time, roll into lime-sized balls, dust with wheat flour as needed, and roll into thin circles. Note that theplas are thinner than chapatis so roll a bit more than you do for rotis or chapatis.
- Heat a tawa and cook the theplas until both sides are spotted with golden brown patches. Once completely cooked, brush both sides with ghee and set aside on a plate. Continue until all the theplas are cooked. You can serve methi theplas warm or carry them for tiffin, picnics, train rides, etc. Enjoy with plain curd and sweet pickles. Notes:
