Methi Thepla recipe or methi na thepla a Gujarati flatbread produced from fenugreek leaves, wheat grains flour with some spices. This really is healthy snack or meal recipe that's offered with plain yogurt .
Fundamental Info:
Preparation time: half an hour
Cooking: half an hour
Cuisine: Gujarati, Indian
Category: Breakfast
Ingredients:
Wheat grains flour (Chapati atta) 1 cups + more for dusting
Red chili powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Turmeric powder teaspoon
Carom seeds (Ajwain) teaspoon, optional
Salt to taste
Fenugreek leaves (Methi leaves) cup, plucked, measured, washed after which chopped
Eco-friendly chilies 2 small, chopped finely
Ginger root paste or freshly grated 1 teaspoon
Oil 3 tablespoons + more for frying the theplas
Tepid to warm water little under 1/2 cup or when needed
Steps to make methi thepla (step-by-step recipe with photos):
1) Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt inside a bowl.
3) Combine it with your fingertips. it will likely be crumbly searching texture.
4) Now add little water a period and knead into semi soft dough. It shouldn't be way too hard or too soft. you will need less water, in case your washed methi leaves has water you very well may need less. Therefore it wise decision to begin with 1-two tablespoons water and kneading and adding water when needed. I washed the methi and stored these questions colander. When I personally use within the recipe they're pretty dry and so i used more water.
Pay for it and it aside for just fifteen minutes. Don't let it rest in excess of fifteen minutes. If that's the case methi leaves will starts departing water and dough will end up too soft and sticky.
5) After fifteen minutes, knead the dough once more to lessen. Divide it into 12 equal smooth balls. Flatten it involving the palms.
6) Start moving the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using moving pin and moving board.
7) Heat the tawa or pan on medium-high temperature for shallow frying thepla.
9) Then switch it with assistance of spatula. Drizzle some oil and spread it evenly onto it.
10) Again switch the thepla. Press it gently with spatula. Prepare till bottom side is cooked and also you won’t use whatever doughy part. Also apply more oil on the top side and switch and prepare again by pressing.
11) Once cooked on sides take it off towards the insulated container. Quick tip place a paper towel at the end from the container, therefore it will absorb water particles made because of steam. Thus thepla won't become saturated.
I've offered methi thepla with masala yogurt. Masala yogurt means plain yogurt combined with salt, red chili powder, cumin powder and pinch of sugar.
Serving suggestion: Serve methi thepla with yogurt or pickle or mango chunda. It's my job to allow it to be as dinner and that i serve with yogurt and sukhi bhaji. It may be offered like a breakfast with hot bag or coffee.
Ideas to make soft methi thepla:
- Always knead the dough using tepid to warm water or yogurt. Dough ought to be semi soft consistency. If it's too soft then it will likely be sticky and difficult to roll. If dough is difficult then end result is going to be dry and soft.
- Always fry thepla on medium-high temperature. Should you fry on low heat, it requires extended period to prepare. Thus thepla will end up hard and soft. We're frying thepla on medium high temperature. So that your kitchen could easily get smoky. So switch on the exhaust fan. For those who have fire alarm in your house, power it down. It could start beeping. It will happen me constantly.
- You will eat it immediately means inside an hour. Then it's alright to use less oil while frying them. Otherwise please go liberal on oil to obtain soft texture.
- You're making thepla for travelling or wish to store them for 4-five days. Please use little extra oil while frying them. As well as apply some ghee between two theplas. So they're not going to dry up after days and can stay soft and moist. You now say, it'll add extra calories. Donrrrt worry, during the time of serving just pat all of them with paper towel to soak up excess ghee or oil. This oil/ghee functions being an preservative.
- I've come across lots of people add ‘Besan’ to thepla even my mother does add. Irrrve never suggest to include besan. Thepla created using besan will end up hard and incredibly soft because it cools. Which’s why Irrrve never add besan to my any thepla recipe. Who knows you may have leftover.
- Always roll it to medium thickness. It shouldn't be thick like paratha. Thinner the thepla, softer they'll be.
- Don't use dry flour greater than two times while moving them. Otherwise end result is going to be dry.
- You shouldn't re-heat thepla in microwave or on tawa. If reheated then it is soft.
- To create jain thepla skip the ginger root paste within the recipe.
&- Take a look at More Gujarati recipes &-
Cuisine: Gujarati, Indian
Yield: 12 thepla
- Wheat grains flour (Chapati atta) - 1 cups + more for dusting
- Red chili powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Turmeric powder - teaspoon
- Carom seeds (Ajwain) - teaspoon, optional
- Salt - to taste
- Fenugreek leaves (Methi leaves) - cup, plucked, measured, washed after which chopped
- Eco-friendly chilies - 2 small, chopped finely
- Ginger root paste - 1 teaspoon
- Oil - 3 tablespoons + more for frying the theplas
- Tepid to warm water - little under ½ cup **Notes
- Water - you will need less water, in case your washed methi leaves has water you very well may need less. Therefore it wise decision to begin with 1-two tablespoons water and kneading and adding water when needed. I washed the methi and stored these questions colander. When I personally use within the recipe they're pretty dry and so i used more water.
- Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt inside a bowl.
- Add eco-friendly chilies, ginger root paste, methi leaves and oil.
- Combine it with your fingertips. it will likely be crumbly searching texture.
- Now add little water a period and knead into semi soft dough. It shouldn't be way too hard or too soft. Pay for it and it aside for just fifteen minutes. Don't let it rest in excess of fifteen minutes. If that's the case methi leaves will starts departing water and dough will end up too soft and sticky.
- After fifteen minutes, knead the dough once more to lessen. Divide it into 12 equal smooth balls. Flatten it involving the palms.
- Start moving the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using moving pin and moving board.
- Heat the tawa or pan on medium-high temperature for shallow frying thepla.
- Place folded thepla on hot tawa. Allow it to prepare for 30-40 seconds or until you get couple of bubbles on top.
- Then switch it with assistance of spatula. Drizzle some oil and spread it evenly onto it.
- Again switch the thepla. Press it gently with spatula. Prepare till bottom side is cooked and also you will not use whatever doughy part. Also apply more oil on the top side and switch and prepare again by pressing.
- Once cooked on sides take it off towards the insulated container. Quick tip - place a paper towel at the end from the container, therefore it will absorb water particles made because of steam. Thus thepla won't become saturated.
- Repeat exactly the same process for rest theplas.
Very first time here. Much like your recipes. I chose to make this yesterday also it arrived on the scene well. I made theplas several occasions however this provided authentic taste and texture. It is usually an excitement using the cuisine apart from our very own. I had been searching for this type of recipe, giving the guidelines. It truly helps if you have a lot of versions and also have attempted these. Which is good that you follow one finally when you are getting the correct one. I'll blindly choose this later on specifically maintaining your tips in your mind. Appreciate discussing. I'm happy I didn't miss this while browsing. Waiting to test other recipes too.