Methi Masala Thepla – Love at first bite…

Methi masala thepla

Thepla is my favourite Indian bread. It is soft & crispy at the same time. I like to have Thepla as a tea time snack.

METHOD 1

Ingredients:-

  1. Whole wheat flour – 1.5 cups
  2. Sugar – 3 tsps.
  3. Red chilly powder – 1/2 tsp.
  4. Cumin powder – 1/2 tsp
  5. Turmeric powder – 1/4  tsp
  6. Salt – 3/4  tsp/ to taste
  7. Asafoetida powder – a generous pinch
  8. Oil – 1.5 tbsp.
  9. Curd – 1.5 tbsp.
  10. Greenchilly – 2 numbers (pasted)
  11. Ginger paste – 1/2 tsp.
  12. Methi leaves – 1 cup (tightly packed), no need to chop
  13. Lime juice – juice of half a lime

Method:-

  1. Soak the methi leaves in salted water for 1 hour and drain out all the water completely.
  2. Mix together the wheat flour, salt, sugar, red chilly powder, cumin powder, turmeric powder, hing, oil and mix well. The mixture will be crumbly.
  3. Add the ginger paste, greenchilly paste, curd, methi leaves  and lime juice.
  4. Mix to make a smooth dough.
  5. Apply little oil on the dough & keep it covered for 10 minutes.
  6. Divide the dough into lemon sized balls & roll out into thin discs of 5″ diameter.
  7. Heat a thava. Reduce the heat to medium & cook both sides of the thepla. Apply 1 tsp cooking oil on both sides & cook till crisp & brown.
  8. Serve with sweet mango pickle/ a curry of ur choice/ u could eat it as such, it’s that delicious.

METHOD 2

Ingredients:-

  1. Whole wheat flour – 2 cups (/ use 13/4 cups whole wheat flour + 1/4 cup bajra flour)
  2. Sugar – 13/4 tsp
  3. Red chilly powder – 11/2 -13/4 tsp
  4. Cumin powder – 1/2 tsp
  5. Coriander powder – 1/2 – 3/4 tsp
  6. Salt – 11/4  tsp/ to taste
  7. Asafoetida powder – a generous pinch
  8. Turmeric powder – 1/4 tsp (heaped)
  9. Methi leaves – 1 cup (tightly packed), finely chopped
  10. Chopped cilantro – 1 tbsp
  11. Garlic paste – 11/2 tsp
  12. Thick curd – 3/4 cup
  13. Oil – 21/2 tbsp

Method:-

  1. Knead the above ingredients to a smooth dough, adding water (1/8 – 1/4 cups) if needed.
  2. Apply little oil on the dough & keep it covered for 1 hour.
  3. Divide the dough into lemon sized balls & roll out into thin discs of 5″ diameter.
  4. Heat a thava. Reduce the heat to medium & cook both sides of the thepla. Apply 1 tsp cooking oil on both sides & cook till crisp & brown.
  5. Serve with sweet mango pickle/ a curry of ur choice.
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This entry was posted in Bread, Breakfast / Dinner, North Indian, Vanitha recipes. Bookmark the permalink.

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