INGREDIENTS
- 1 bunch fresh methi, cleaned, washed, chopped (4 cups)
- ½ cup coriander leaves, chopped fine
- 4 cup whole-wheat flour
- ½ cup besan
- ½ cup dahi
- Salt
- ½ tsp hing
- 1 tsp ajwain
- 2-3 tbsp Kasuri methi
- 2 tbsp green chillies, ginger, garlic, cumin paste
- 1-2 tsp Kashmiri red chilli powder
- ½-1 tsp Haldi
- 1 tbsp sesame seeds
- 2 tbsp (or more) sugar powder
- 2-3 tbsp oil
INSTRUCTIONS
- Mix all ingredients well until vegetable softens (before adding the flour).
- Adjust seasoning.
- Add water as needed.
- Knead into a soft dough and allow to rest for 15-20 mins.
- The dough gets a little sticky so use oil as needed.
- Make small balls.
- Roll into flat and thin puri shapes.
- Heat tavaa.
- Transfer the thepla.
- Flip the side after 10-15 secs.
- Spread oil when light golden spots appear.
- Do not press the thepla or roast it for a long time.
- Continue for all the theplas.
- This recipe can make up to 50 theplas.
- U can store these for 4-5 days and use them especially for travel.
- Enjoy your soft Methi Theplas.
SPICE LEVEL:🌶
