1 cup methi leaves/fenugreek leaves, tightly packed
1 cup whole wheat flour/atta, 120 grams
¼ cup besan/gram flour, 40 grams
¼ cup pearl millet flour/bajra flour, 40 grams
¼ cup sorghum flour/jowar flour or, 40 grams
½ inch ginger/adrak + 1 or 2 green chilies/hari mirch, crushed about 1 to 1.5 tsp ginger + green chili paste
½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp cumin powder/jeera
½ tsp coriander powder/dhania powder
¾ tsp salt or add as required
1 tbsp oil
4 to 5 tbsp yogurt/dahi or water for kneading or add as required
oil for roasting theplas, as required
rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.
in a mixing bowl, take 1 cup whole wheat flour, ¼ cup besan, ¼ cup pearl millet flour/bajra flour and ¼ cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don’t have. in this case just add ¾ cup besan instead of ¼ cup.
add all the spices and herbs.
add the chopped methi leaves.
mix everything well.
add curd (for a vegan option add very little water instead of curd).
mix again and knead into a dough. don’t add water while kneading as methi leaves release water.
knead the dough very well. add more curd if required while kneading.
make medium sized balls from the dough.
take a medium sized ball and sprinkle some flour on it.
with the rolling pin begin to roll the thepla.
roll the thepla to a round of about 5-6 inches in diameter.
on a hot tawa place the thepla. flip when one side is partly cooked.
spread oil on this side. flip the thepla again.
now spread the oil on this side. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
you can also press the thepla with spatula while cooking.
remove the thepla and keep it in a roti basket. since i plan to serve these theplas after a few hours. i have added more oil so that they remain soft.
serve methi thepla with plain yogurt or a lemon or mango pickle.