Methi Thepla(Fenugreek Bread)
Ingredients
1)
Methi/Chopped Fenugreek Leaves 1 cup
2)
2 Cups wheat flour
3)
1 teaspoon coriander powder
4)
1teaspoon jeera/cumin powder
5)
2 teaspoon curd
6)
2tablespoon oil
7)
¼ teaspoon Hing(Asafoetida)
8)
1 teaspoon turmeric powder
9)
1/4 teaspoon red chilly powder
10)
4 green chillies
11)
3 medium size garlic cloves
12)
½ inch ginger
13)
Half Teaspoon lime juice
14)
¼ teaspoon sugar/2 drops
sweetener for the calorie watchers.
15)
Salt to taste.
16)Water for
kneading the dough.
Preparation:
Chop methi leaves finely
Rinse it under running water and keep it
aside for 5 minutes till water is drained out and the methi leaves are almost
dry.
In a Mixture Grinder grind a smooth
paste of green chilly, garlic and ginger together without any water.
Method:
Take a big shallow plate for kneading
the Thepla flour.
In the plate put wheat flour and
gradually add all the ingredients one by one as mentioned above and with the
help of little water, as required, start binding the dough.
The dough should neither be too stiff
nor too soft.
Once the dough is ready apply little oil
on it and make it smooth and even.
The final step:
Once the dough is ready divide the dough
into small rounds to be rolled into 5 inch diameter circle with the help of dry
flour for rolling it.
Take a skillet preferably a nonstick as
it becomes easy for beginners to make theplas.
Put the rolled thepla on the skillet and
let it cook on high flame for half a minute.
Once you see small boils coming on the
thepla, immediately reverse the side and let it cook.
Pour little oil on both sides and let it
cook.
Once cooked remove from flame and keep
it on tissue paper to absorb excess oil if any.
Theplas are ready.
You can store them for 1 day at room
temperature. They will remain soft and can be enjoyed with tea or at lunch or
dinner time with any vegetable/pickle of your choice.
Happy Eating. Enjoy and don’t forget to
send your feedbacks.
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