Methi Thepla, Curd
Makes one serving Ingredients: 1/2 cup whole wheat flour 1/4 cup besan (gram flour) 1/4 cup chopped methi (fenugreek) leaves 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder Salt to taste 1 tablespoon vegetable oil Water, as needed
Nutrient details
Fats : 16.8
Protein : 10.7
Fibre : 5.2
Carbs : 5.2
Ingredients for this Recipe
Whole wheat flour
1/2 cup
Besan
2 tbsp
Methi leaves, chopped
1/4 cup
Turmeric powder
1/4 tsp
Red chilli powder
1/4 tsp
Salt to taste
0
Oil
1 tsp
Water as needed
0
Preparation
1. In a mixing bowl, combine the whole wheat flour, besan, chopped methi leaves, turmeric powder, red chili powder, and salt. Mix well.
2. Add water to the bowl, a little at a time, and knead the mixture into a smooth and pliable dough.
3. Divide the dough into four equal portions.
4. Heat a non-stick pan over medium heat.
5. Take one portion of the dough and roll it into a ball. Flatten the ball slightly and dust it with flour.
6. Roll the dough ball into a circle, about 1/8 inch thick.
7. Place the thepla onto the hot pan and cook it for 1-2 minutes on one side, or until it starts to bubble.
8. Flip the thepla and cook it for another 1-2 minutes on the other side, or until it turns golden brown.
9. Remove the thepla from the pan and place it on a plate.
10. Repeat the process with the remaining portions of the dough.
11. Serve the hot theplas with chutney or curd.