Methi Thepla Gujarati

INGREDIENTS

• 1 cup whole wheat flour
• 1/2 cup fresh fenugreek leaves (methi), finely chopped
• 2 tbsp besan (gram flour)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp ajwain (carom seeds)
• 1 tsp sesame seeds
• 1 tsp ginger-green chili paste
• 2 tsp oil (for dough)
• Salt to taste
• Water as needed (for kneading)
• Oil or ghee for roasting

Recipe

Step 1: Prepare the Dough

- In a large bowl, mix wheat flour, besan, chopped methi, turmeric, chili powder, cumin powder,

- coriander powder, ajwain, sesame seeds, ginger-chili paste, oil, and salt.

- Gradually add water and knead into a soft, pliable dough. Let it rest for 10–15 minutes.

Step 2: Roll the Theplas

- Divide the dough into equal-sized balls.

- Roll each ball into a thin round disc, dusting with flour as needed.

Step 3: Cook the Theplas

- Heat a tawa or flat pan. Place a rolled thepla on it and cook on medium flame.

- Flip when you see bubbles. Apply oil or ghee on both sides and cook till golden brown spots appear.

- Repeat for all theplas.

Step 4: Serve

- Serve hot or at room temperature with curd, pickle, or chunda (sweet mango relish).