Methi Thepla is a thin Gujarati Chapati made with a mix of methi leaves and wholewheat flour. The thepla can also be stored for more days as methi in it acts as a preservative.
* Fenugreek Leaves (Methi) - 1 cup
* Wholewheat flour - 2 cups
* Cooking Oil - For frying
* Coriander Powder - 1/2 tsp
* Cumin Powder - 1/2 tsp
* Turmeric Powder - 1/2 tsp
* Red Chilli Powder - 1 tsp
* Salt to taste
First, finely chop fenugreek leaves and mix them with wholewheat flour. Add all other ingredients along with 2 to 3 tbsp of Cooking Oil. Take care not to use excess of oil as it will spoil the preparation.
Make a medium dough using sufficient amount of water. Divide the dough equally into small round balls. Roll out each ball into a very thin circular disc.
Take a tawa (griddle) and heat it on high flame. Lower the heat and lay a disc flat over it and cook on both sides till small bubbles appear on the surface.
Increase the flame to medium, sprinkle 1/2 tbsp oil around and very little on top of the disc. Fry on both sides till brown spots appear. Remove from tawa and similarly cook other discs also.
Serve hot to enjoy with Dal or any Sabji.
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