Methi Thepla

Methi Thepla is favorite Gujarati bread made with besan and whole wheat flour. It is very flavorful and aromatic. It tastes best when served hot or warm with yogurt or pickle or as is. I got this great recipe from here. The recipe is very quick and can be done in less than 30 minutes. This recipe makes around 6 to 8 theplas. I have used dried kasoori methi as that is available year round. You can also do this with fresh methi leaves. If fresh leaves are used, then they look picture perfect with the green color showing a lot…

Ingredients
Whole Wheat Flour - 1 cup
Kadalai Maavu / Besan – ¼ cup
Asafetida – 1/8 teaspoon
Cumin Seeds - ½ teaspoon
Turmeric - 1/2 teaspoon
Red Chili Flakes – 1 teaspoon
Green Chili (grinded to a paste) – 2 tea spoons
Salt – 1 teaspoon
Kasoori Methi – ¼  cup or Fresh Methi Leaves - ½ cup
Oil – 2 tablespoons + ¼ cup for cooking
Curd – ¼ cup
Ginger – (minced very fine) – 1 inch piece
Garlic (minced very fine) – 3 cloves
Omam / Ajwain – A pinch
Water – 3 tablespoons (add one at a time)
Method
In a mixing bowl, mix together all dry ingredients (whole wheat flour, besan, turmeric powder, salt, ajwain, red chili flakes, asafetida and cumin seeds)
Now add green chili paste, garlic paste and ginger paste and mix well. Now add the kasoori methi, curd and 2 table spoons of oil and incorporate them well inside. Add water (about a table spoon at a time) and make to a firm dough
Knead the dough on a lightly greased surface to make it soft and smooth.
Set the dough aside and cover it with a damp cloth and let the dough rest for at least ten minutes.
Divide the dough to golf balls sized equal parts.
To roll the dough, take each ball and press it in some dry flour on both sides to avoid sticking and roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour. However, do not use any dry flour towards the end of the rolling as this will make the thepla dry.
Heat the tawa on medium high (iron tawa works better).
Just to make sure that the tawa is hot enough, drop a few dops of water on the tawa and it will start to sizzle immediately..
Cook the thepla on medium heat. Flip the thepla when you see the color of the dough changing and it gets a dryer look. Once flipped, the semi cooked side will have golden-brown spots. Spread little oil on the semi cooked side and flip the thepla
Using your spatula, lightly press the entire Thepla. This will help it cook all the way and it may puff up in some areas.
Once golden brown on both sides, remove from heat.
Serve hot or warm.


Sending this to the BM#19 for 30 minute meal, 30 Minute Mela, Kid's delight - warm foods, Srivalli's page, Pari's preschooler snacks, brain child of Nithu's Kitchen, Spotlight - Rice/Roti/Pulao/Poori, Spotlight page, Serve it griddled, Denny's page, Jagruti's JCO Events Super Foods, Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge, Healthy Diet Foods - Whole Grains, Priya's page
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#19