Full written recipe for Thepla
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people
Ingredients:
Dough
FENUGREEK | मेथी 1 BUNCH (70-80 GRAMS AFTER CLEANED)
WHEAT FLOUR | गेहूं का आटा 1.5 CUPS
GRAM FLOUR | बेसन 2 TBSP
WHITE SESAME SEEDS | सफेद तिल 2 TSP
ASAFOETIDA | हींग 1/4 TSP
CAROM SEEDS | अजवाइन 1 TSP
SALT | नमक TO TASTE OR 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
GINGER GREEN CHILLI PASTE | अदरक और हरी मिर्च की पेस्ट 2 TBSP
OIL | तेल 2 TBSP
CURD | दही 1/4 CUP
WATER | पानी AS REQUIRED OR 2-3 TBSP (ADDED GRADUALLY)
OIL | तेल A DASH
For Cooking
WHEAT FLOUR | गेहूं का आटा
OIL | तेल AS REQUIRED
Method:
Take a bunch of fresh methi & sort it by separating the leaves from the stalks, transfer all the methi leaves into a sieve, you need about 80 grams of methi leaves for this recipe.
Wash the methi leaves using water 2-3 times until its clean, drain out all the excess water & transfer the washed leaves on a clean kitchen towel & pat dry it using another kitchen towel or tissue until its dry.
Further finely chop the methi, you will get around 1.5 cups of chopped methi, transfer the chopped methi into a large bowl.
Further add the wheat flour, glam flour & all the remaining ingredient of the dough except for the water & mix well.
Then gradually add water, a tablespoon at once & knead a semi-soft dough, make sure that the dough is not too stiff or too soft, you will only require 2-3 tbsp of water depending on the moisture in the curd, you can sprinkle some wheat flour & gram flour if the dough gets too moist to adjust the consistency.
Once a semi-soft dough forms, shape it into a round doughball & drizzle some oil to coat the surface, cover & let the dough rest for 10 minutes.
After the dough has rested, divide it into equal sized portions & form it into small roundels, keep them in a large bowl & cover them while you roll out the theplas.
Take a roundel, coat it using wheat flour & roll it out into a thin thepla, you can dust more wheat flour if required.
Roll out 4-5 theplas or as required & stack them onto a clean kitchen towel.
Set a tawa over high heat & let it get hot.
Place the thepla on the hot tawa & cook briefly from both the sides by flipping it 1-2 times over high flame.
Then add oil & cook again from both sides quickly, make sure that the flame is high throughout the process, if the thepla stays on the tawa for a long time then it will crisp up & not remain soft.
Your soft & delicious thepla is ready, cook all the theplas similarly & serve them with some chunda, mango pickle & curd.
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