Fenugreek (fresh Methi) Thepla | How to make Fenugreek (fresh Methi) Thepla

By Ms. Falguni Kapadia  |  8th Oct 2015  |  
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  • Fenugreek (fresh Methi) Thepla, How to make Fenugreek (fresh Methi) Thepla
Fenugreek (fresh Methi) Theplaby Ms. Falguni Kapadia
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

218

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About Fenugreek (fresh Methi) Thepla

Soft and thick gujarati snack what makes them famous for carrying it for travel all over world .

Fenugreek (fresh Methi) Thepla is one dish which makes its accompaniments tastier. With the right mix of flavours, Fenugreek (fresh Methi) Thepla has always been everyone's favourite. This recipe by Ms. Falguni Kapadia is the perfect one to try at home for your family. The Fenugreek (fresh Methi) Thepla recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Fenugreek (fresh Methi) Thepla is few minutes and the time taken for cooking is 30 minutes. This is recipe of Fenugreek (fresh Methi) Thepla is perfect to serve 5 people. Fenugreek (fresh Methi) Thepla is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Fenugreek (fresh Methi) Thepla. So do try it next time and share your experience of cooking Fenugreek (fresh Methi) Thepla by commenting on this page below!

Fenugreek (fresh Methi) Thepla

Ingredients to make Fenugreek (fresh Methi) Thepla

  • 3 cups wheat flour
  • 1/2 cup bajra flour
  • 3 bunch of fresh fenugreek washed drained and chopped
  • 2 tbsp red chilly powder
  • 2 tbsp green chilly paste
  • 2 tbsp garlic paste
  • 1 tbsp dhania powder
  • 1 tbsp ajwain
  • 2 tbsp til
  • 4 to 5 tbsp jaggery softened with fingers
  • 3 tbsp curd
  • Salt to taste
  • Oil for roasting

How to make Fenugreek (fresh Methi) Thepla

  1. Chop fresh bunch of fenugreek. Wash fenugreek. Soak in vesselfilled with water. Catch Floating leaves in cup of hands letting mitti, residue settling at bottom untouched.repeat till all residues washed off and water is seen clean.
  2. Its very important to wash fenugreek properly as if not so easily infects stomach.
  3. Drain and keep aside.
  4. First mix both flour and all dry ingredients.
  5. Add oil. Mix well.Further add garlic paste,green chillies paste. Now mix drained fenugreek removing all excess water.Mix well and uniformly.
  6. Make a well in center of this flour mixture. Rub jaggery with fingertips to smoothen it before adding.Again mix well.
  7. Add oil.Now adding smoothen curd start kneading flour.if required use very little water. Cover and let it sit for 15 minutes.
  8. Make medium sized flattened balls and roll out on patla in size of 12 inch in circles. Not so thin but little thick.while rolling can sprinkle wheat flour on it so as to smoothen rolling.
  9. On heated griddle/tawa, roast. As sides purports, flip.Apply oil on done side.let another side roast.Press with laddle on all sides and apply oil.
  10. Roll out the whole stack.Be judgemental and keep adjusting flame to maintain uniform heat while roasting whole stack.
  11. Let it cool. Pack in aluminum foil and keep in airtight container.
  12. Can consumed both way hot also and cool also

My Tip:

1) can be serve with pickles/chutney/tea/curd /banana. 2) as it remains for week it's best to take along for long journeys. 3) due to it vacuumed seal pack theplas are been suggestive food for Nasa spaceship.

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