Methi thepla

Prep time - 20 mins
Cooking time - 3 to 4 mins to make each thepla
Complexity - Easy

Ingredients :-

• Fenugreek leaves (methi), finely chopped - 250 gms (1 bundle)
• Whole wheat flour - 1 cup 
• Gram flour (besan) - 1/4 cup
• Sorghum flour (jowar) - 1/4 cup
• Yoghurt - 5 to 6 tbsp
• Sugar - 3 tbsp
• Salt - 2 tsp or acc to taste
• Red chilli powder - 1 tsp
• Lime juice - 2 tbsp
• Carom seeds - 1/2 tsp
• Vegetable oil - for frying thepla

Method :-

Take all the dry ingredients except fenugreek leaves, in a bowl and mix everything properly. Now add fenugreek leaves, lime juice to the mixture and start adding yoghurt only one spoon at a time. Add first spoon of yoghurt and mix everything, then add one more spoon and repeat the mixing process. Keep adding the yoghurt until you see no need of adding it to make the dough smoother. You might need to add more or less yoghurt.

Dough is ready. Divide the dough into round balls. On a lightly floured surface, roll out round ball in a thick tortilla shaped disc using rolling pin, approx 6". You might need to add a little flour in the process of rolling out the methi thepla, but do not dust rolled out thepla with lots of flour.

Heat a non stick pan on medium heat and put the rolled thepla on heated pan. Once the bubble starts appearing (approx after 40-45 secs), flip the thepla and put a little oil on this side. You do not need to add oil to the other side of the thepla. You need to flip the thepla two - three times to let it cook from both the sides. Cook until it has golden brown spots each side. Repeat the process for making each thepla.

Methi thepla is ready. Enjoy with butter, curd or any type of curry.

* If you make the dough in advance (3 - 4 hours) for making methi thepla, the yoghurt used in making dough gets sour and it makes methi thepla more tastier.