Methi Thepla | Gujarati Methi thepla | How to store Methi thepla for months
76.8 هزار بار بازدید -
7 سال پیش
-
IngredientsFresh Fenugreek leaves, washed and
Ingredients
Fresh Fenugreek leaves, washed and chopped finely - 3 cups / big bunch
Whole wheat flour - 4 cups
Salt to taste
Chili powder - 2 tbsp (Or as per your spice level)
Turmeric powder - 1 tsp
Cumin-coriander powder - 2 tbsp
Hing - 1/2 tsp
Oil - 1/4 cup + for frying the thepla
Curd - 1 cup
Water - 3/4 cup or as needed
Direction
1. Take whole wheat flour in a big mixing bowl. Add chili powder, turmeric powder, Cum-coriander powder, salt, hing and oil. Mix them.
2. Now add fenugreek/methi leaves and curd. Mix it with your fingertips well.
3. Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.
4. Cover it and keep it aside for 15 minutes.
5. After 15 minutes, take some oil in hand and knead the dough once again to smooth out. Divide the dough into 50 equal balls, flatten it out between your palms and take it in the oiled bowl.
6. With the help of dry flour, start rolling the thepla. Roll it into 6 to 7 inch diameter circle using rolling pin. It should not be too thin or thick.
7. Heat the tawa on a medium-heat.
8. Place rolled Methi thepla on hot tawa. Let it cook for 30 to 40 seconds or till you get few bubbles on the top.
9. Flip it with help of spatula. Drizzle some oil and spread evenly. Again flip it, press it lightly with spatula and cook until bottom side is cooked. Apply some more oil on top and flip and cook again by pressing until cooked.
10. Once cooked on both the sides remove it to the plate or in container. Repeat the same process for the rest Methi thepla.
How to freeze/ store the Methi Thepla Up to 2 to 3 months?
1. Let the Methi Thepla cools down completely.
2. Take aluminum foil, place the Thepla (Store it in a small batch, let's say 10Thepla), wrap in an foil and pack in a freezer safe Ziploc bag and store it in freezer.
3. When you want a nice meal or for kids lunch box, just take them out, warm them slightly on tawa or in microwave and enjoy!!
Note -
You might need less water, if your washed methi leaves has water. So always start adding by little water at a time.
Dough should be semi soft. If dough is hard then end product will be dry and chewy. If its too soft then it will be sticky and hard to roll
Do not let the dough rest for more than 15 minutes. If so Methi leaves will starts leaving the water and dough will become too soft and sticky.
Always roll it to medium thickness to get better and softer thepla.
Always fry thepla on medium-high heat.
If you are going to eat it in an hour, then its ok to use less oil for frying. Otherwise please go liberal on oil to get soft texture. And you are going to store it for longer period like for 3 to 4 months, please use little extra oil while frying.
To know how to make Methi Thepla check out my website: http://www.cookingcarnival.com/methi-...
Official Facebook Page: Facebook: cookingcarnival
Pinterest: Pinterest: cookingcarnival
Twitter: Twitter: carnivalcooking
Fresh Fenugreek leaves, washed and chopped finely - 3 cups / big bunch
Whole wheat flour - 4 cups
Salt to taste
Chili powder - 2 tbsp (Or as per your spice level)
Turmeric powder - 1 tsp
Cumin-coriander powder - 2 tbsp
Hing - 1/2 tsp
Oil - 1/4 cup + for frying the thepla
Curd - 1 cup
Water - 3/4 cup or as needed
Direction
1. Take whole wheat flour in a big mixing bowl. Add chili powder, turmeric powder, Cum-coriander powder, salt, hing and oil. Mix them.
2. Now add fenugreek/methi leaves and curd. Mix it with your fingertips well.
3. Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.
4. Cover it and keep it aside for 15 minutes.
5. After 15 minutes, take some oil in hand and knead the dough once again to smooth out. Divide the dough into 50 equal balls, flatten it out between your palms and take it in the oiled bowl.
6. With the help of dry flour, start rolling the thepla. Roll it into 6 to 7 inch diameter circle using rolling pin. It should not be too thin or thick.
7. Heat the tawa on a medium-heat.
8. Place rolled Methi thepla on hot tawa. Let it cook for 30 to 40 seconds or till you get few bubbles on the top.
9. Flip it with help of spatula. Drizzle some oil and spread evenly. Again flip it, press it lightly with spatula and cook until bottom side is cooked. Apply some more oil on top and flip and cook again by pressing until cooked.
10. Once cooked on both the sides remove it to the plate or in container. Repeat the same process for the rest Methi thepla.
How to freeze/ store the Methi Thepla Up to 2 to 3 months?
1. Let the Methi Thepla cools down completely.
2. Take aluminum foil, place the Thepla (Store it in a small batch, let's say 10Thepla), wrap in an foil and pack in a freezer safe Ziploc bag and store it in freezer.
3. When you want a nice meal or for kids lunch box, just take them out, warm them slightly on tawa or in microwave and enjoy!!
Note -
You might need less water, if your washed methi leaves has water. So always start adding by little water at a time.
Dough should be semi soft. If dough is hard then end product will be dry and chewy. If its too soft then it will be sticky and hard to roll
Do not let the dough rest for more than 15 minutes. If so Methi leaves will starts leaving the water and dough will become too soft and sticky.
Always roll it to medium thickness to get better and softer thepla.
Always fry thepla on medium-high heat.
If you are going to eat it in an hour, then its ok to use less oil for frying. Otherwise please go liberal on oil to get soft texture. And you are going to store it for longer period like for 3 to 4 months, please use little extra oil while frying.
To know how to make Methi Thepla check out my website: http://www.cookingcarnival.com/methi-...
Official Facebook Page: Facebook: cookingcarnival
Pinterest: Pinterest: cookingcarnival
Twitter: Twitter: carnivalcooking
7 سال پیش
در تاریخ 1396/09/07 منتشر شده
است.
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