Thepla made with Kasturi Methi (Dried Fenegreek Leaves)
1 cup wholewheat flour/all purpose flour
1/4 tsp chilli powder
1tsp coriander powder
¼ tsp garam masala
½ tsp cumin seeds
¼ tsp ginger-garlic paste (optional)
¼ tsp turmeric powder
Salt (to taste)
2 Tbspn Kasturi Methi
3 Tbspn yoghurt mixed with 2 Tbspn water
1-2 Tbspn oil
Mix all the dry ingredients in a bowl.
Whisk together the oil, water and yoghurt
Add wet to dry ingredients, mix and knead to form a soft but firm dough.
Add a tablespoon more water if needed
Allow to reset for 30 minutes under a damp cloth.
Divide the dough into small balls, flatten and roll thin.the discs should be rolled thinner than a roti/ chappati.
Toast on a hot thawa/griddle pan turning at least 3-4 times to allow it it puff up slightly and brown spots to appear. (toast as you would roti)
Smear butter/ghee on the top side and remove from pan
Prepared, tried and tested by: Preshana Singh
Preshana's Gujarati Methi Thepla
February 2, 2017 | | 2 comments|