मेथी के थेपले (Methi Thepla, Gujarati Methi Thepla) by Tarla Dalal

Methi Thepla, traditonal and famous Gujarati Thepla!!
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Methi Thepla

Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with chunda or sweet mango pickle, theplas can be enjoyed hot or otherwise. Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu.

Preparation Time: 10 minutes.             Cooking Time: 30 minutes.                     Makes 22 theplas.

½ cup chopped fenugreek leaves (methi)
2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
2 tbsp curds (dahi)
¼ tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp sugar
Salt to taste
Whole wheat flour (gehun ka atta) for rolling
Oil for cooking

For serving
Chunda or sweet mango pickle

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
2. Divide the dough into 22 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
3. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides.
   Serve hot with chunda or sweet mango pickle.

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