|1.||Methi leaves / mentikoora / vendhaya keerai / menthya soppu / fenugreek leaves, 1 cup tightly packed|
|2.||Wheat flour 1 cup|
|3.||Besan 1/4 cup|
|4.||Jeera / cumin powder 1/2 teaspoon|
|5.||Dhania powder /
coriander powder 1/2 teaspoon
Here is how to make coriander powder
|6.||Chili powder 3/4 teaspoon or to taste|
Do you know that turmeric is a storehouse of medicinal values?
Read What are the Benefits of Turmeric?, in the blog, for more info.
|8.||Ajwain 1/4 teaspoon|
2-3 teaspoons for making the dough
Oil, as required, for cooking
|10.||Curd/ yogurt 2 tablespoons|
|11.||Salt to taste|
and clean the methi leaves.
Refer to the section How to Pick and Clean Methi Leaves in the Methi Recipes page.
Strain the water.
Mix all the other ingredients except oil, curd and methi leaves.
methi leaves and oil.
Mix and make a dough which is slightly firm.
As the methi itself contains water, the dough becomes soft gradually.
Cover and keep aside for 10-15 minutes.
a lemon-size ball.
Flatten the ball.
a flattened ball with wheat flour by dipping
in the flour.
Roll the raw thepla thinly.
Cook the thepla on a hot tava on a medium flame.
Do not cook the theplas on high flame because the brown spots will appear on the surface very fast, which will result in the theplas not cooking properly.
As rolling and cooking the methi na thepla or Gujarati methi thepla is similar to methi chapati, refer to the section how to make methi chapati / methi paratha for details.
na thepla or Gujarati methi thepla is
|TIPS||Methi na Thepla|
|1.||Add roasted and ground groundnut powder, which is not a traditional item of the recipe, in Step 3, if you wish to make the theplas tastier.|
|2.||Add carrot gratings to increase the nutritional value, and coconut gratings to enhance the taste of the theplas, in Step 4.|