Methi Thepla is a very healthy and sumptuous breakfast. Very easy to carry while travelling and is also a good lunch box item. As greens are loaded with many nutrients, the use of it in any manner is very beneficial to our health. Methi (fenugreek) can also be substituted with spinach, coriander leaves or mint leaves. A little variation here and there I guess, adds a punch to your palate.
- 1 cup methi leaves, chopped
- 3/4 cup besan (chickpea flour)
- 1 cup atta (whole wheat flour)
- salt to taste
- 1 tsp. ginger-green chilies paste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- pinch of asafoetida
- 1 tsp. red chili powder
- 2 tbsp. oil to knead
- oil to shallow fry
In a bowl, combine all the ingredients, except oil to shallow fry. Add very little water to knead it. If the dough becomes too sticky, more atta can be added.
Keep aside for 10 minutes. Divide into equal portions and roll each one into a thin round circle like chapatti.
Heat a tawa / griddle and cook the theplas one at a time. After one part is cooked, flip it over and apply 1 tsp. of oil. Do the same to the other side too.
Likewise fry all the theplas the similar way. Serve hot with yoghurt or pickle.