Methi Thepla is a traditional Gujarati flatbread made with a combination of whole wheat flour, fenugreek leaves, and spices. It is usually served as a snack or breakfast item, and is often accompanied by pickles or chutney. Theplas are usually cooked on a griddle or tava, and can be eaten hot or cold. Methi Thepla is a popular dish in Gujarat, and is often served as a part of a thali meal.
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2 cups
1/2 cup
2 tablespoons
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
In a large bowl, mix together the wheat flour, fenugreek leaves, oil, cumin seeds, coriander powder, red chilli powder, turmeric powder, garam masala and salt.
Add enough water to make a soft dough. Knead the dough for 5-7 minutes until it is smooth and pliable.
Divide the dough into small balls.
Take one ball and roll it out into a thin circle.
Heat a tawa or griddle over medium heat. Place the rolled out thepla on the tawa.
Cook the thepla for 2-3 minutes on each side until it is golden brown and crisp.
Serve the methi thepla hot with pickle or yogurt.
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