Methi Theplas

Prep time : 15 mins

Cook time : 2 mins

Total time : 2 mins

Author :Vahchef

Main Ingredient : Flour

(89 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 08, 2016

Ingredients used in Methi Theplas

• Saunf/ fennel seeds - 1 teaspoons.

• Green chillies, chopped finely - 4-5 head.

• Salt as per taste - 1 to taste.

• Chilli powder or cayenne pepper - 1 tablespoons.

• Jeera or cumin powder - 1 and 1/2 teaspoons.

• Methi (fenugreek) leaves- chopped finely - 1 cup.

• Curd - 1 cup.

• Besan/chick pea flour(for binding) - 1/2 cup.

• Wheat flour - 1 cup.

• Coriander leaves choppes finely - 1/4 cup.

• Onion finely chopped(optional) - 1/4 cup.

• Butter while serving optiona; - 3 teaspoons.

• Tumeric powder - 1 teaspoons.

Method:

1. Mix both the flours and salt and keep aside. Make a depression in the middle of the flour mound. 2. Add the greens - cilantro and Methi or Fenugreek leaves to the flours into the depression. 3. Fry green chillies in ghee and add on top of the leaves. 4. Add the rest of the ingredients except the yogurt and mix well. 5. Use the yogurt to knead into a soft dough. Make sure not to add too much yogurt and make the dough too soggy. It will be tough to roll out later. Let the dough rest for about 10 minutes before rolling. 6. Heat the tawa to screaming hot. 7. Roll out theplas as thin as possible. 8. Fry on the tawa with little oil or ghee. Serve with a dollop of butter on them. These can be served with kuchcumber/ dahi raita as well/ moong dal salad as well.