Methi Thepla/ Coriander Thepla
Theplas originate from Gujrati Cuisine which is state in Western India. Thepla dough is popularly made out of wheat flour, chickpea flour, yoghurt and spices. It can be eaten as a part of breakfast, snacks or even in dinner along with pickle, potato vegetable or even ketchup. There are variations to theplas and I have prepared the most popular one made from fenugreek leaves (methi). Theplas used to be our favorite meal when travelling long distances. Mom used to add milk while kneading dough with extra clarified butter in order to keep them soft for longer time during travel.
Let's have a look at the recipe:
Ingredients:
4 cups Wheat flour
2 cups Chopped Methi leaves/ Coriander leaves
1/2 cup Chopped Coriander (If making only fenugreek leaves thepla)
2 tbsp Gram Flour (Besan)
1 tbsp sesame seeds
1 tbsp Ginger Garlic Paste
1 tbsp Red Chili Powder
1 tsp Turmeric powder
1 tsp Coriander Powder (Dhania)
1 cup Curd (Avoid water)
Salt to taste
Oil for kneading the dough
Method:
Before everything make sure methi leaves or coriander leaves are well cleaned and do not have any particles in it. If the mud/soil remains in the leaves then dough will taste bitter hence ruining the whole preparation.
Take all ingredients in a big mixing bowl or Paraat as fondly called in India. Knead the dough with very minimal amount of water. Before adding water to the dough mix all ingredients well so that all spices are evenly spread throughout the mixture.
We do not need the dough to be too loose, so do not use too much water. The dough will be kneaded mostly with the help of curd and oil.
Make small rotis from the dough we kneaded.
Meanwhile keep a pan to heat on medium flame.
Put the thepla on the pan and flip it after you see one side half cooked.
Add oil with help of a spoon on the edges of the thepla and flip it again.
Cook the thepla with the help of oil. Again make sure you do not overdo the oil. We need exactly just the perfect amount of water to cook the theplas.
Remove it once done and serve hot with Tea, curd or green coriander chutney.
NOTE: If you do not want to use the fenugreek leaves you could use coriander in same quantity as we used the fenugreek leaves in the above mentioned quantity.
Also make sure about the consistency of salt as when we add water the you might want to add some more salt just to balance it.
1 tbsp sesame seeds
1 tbsp Ginger Garlic Paste
1 tbsp Red Chili Powder
1 tsp Turmeric powder
1 tsp Coriander Powder (Dhania)
1 cup Curd (Avoid water)
Salt to taste
Oil for kneading the dough
Method:
Before everything make sure methi leaves or coriander leaves are well cleaned and do not have any particles in it. If the mud/soil remains in the leaves then dough will taste bitter hence ruining the whole preparation.
Take all ingredients in a big mixing bowl or Paraat as fondly called in India. Knead the dough with very minimal amount of water. Before adding water to the dough mix all ingredients well so that all spices are evenly spread throughout the mixture.
We do not need the dough to be too loose, so do not use too much water. The dough will be kneaded mostly with the help of curd and oil.
Make small rotis from the dough we kneaded.
Meanwhile keep a pan to heat on medium flame.
Put the thepla on the pan and flip it after you see one side half cooked.
Add oil with help of a spoon on the edges of the thepla and flip it again.
Cook the thepla with the help of oil. Again make sure you do not overdo the oil. We need exactly just the perfect amount of water to cook the theplas.
Remove it once done and serve hot with Tea, curd or green coriander chutney.
NOTE: If you do not want to use the fenugreek leaves you could use coriander in same quantity as we used the fenugreek leaves in the above mentioned quantity.
Also make sure about the consistency of salt as when we add water the you might want to add some more salt just to balance it.
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