Methi Thelpa

Makes: 12 - 15 theplas

Cooking time: 30 minutes approximately                              Preparation Time: 5 minutes

Ingredients

• 2 cups whole wheat flour 
• 1 cup yogurt
• ½ teaspoon turmeric powder
• 1 teaspoons chilli powder
• 1 tablespoon asafoetida powder
• 1 teaspoon coriander powder
• ½ cup finely chopped fenugreek/methi leaves
•  (dried fenugreek leaves called kasuri methi can also be used)
• 2 tablespoons oil + Oil for cooking the thepla
• Salt to taste

Method

Mix all the ingredients together and knead to a soft and firm dough adding water only if required. The process of kneading with yogurt and the warmth of the hand can make the thepla dough very sticky and very soft.

Make 12- 15 lemon sized balls and roll them out thin to approximately 6 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.

With skillet on high heat, cook the rolled out theplas smearing about 1 teaspoon of oil on both side and until brown spots appear on the theplas. Remove from heat.

Cook all the lemon sized portions of the dough the similar way and keep stacking the thepla’s one over the other. This will prevent them from drying and also preserve moisture.

Note that the theplas are cooked on high heat and hence cook very fast; if you find the heat inconvenient reduce heat to medium.

Alternative Additions

Add 1 cup of rice to the above (good use of left over rice) and adjust the seasonings and make Baath ka  theplas. This has to be cooked on medium heat.

Alternatively, instead of methi leaves add ¼ cup of grated mooli/grated raddish to make Mooli Theplas. This has to be cooked on medium heat.

Alternatively, instead of methi leaves add ½ cup grated doodhi/grated bootle gourd/grated louki to make Doodhi theplas. This has to be cooked on medium heat.

 Serving Suggestions

Serve it as a snack with tea or coffee.

Serve for breakfast with chevdo and some pickle

Last but the least, serve it with a subzi of your choice


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