Ms. RUTHWIKA (BCTCA 1st SEM) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated her as the ‘Chef of the Day’.
Ingredients
For the Dough
- 250 gms Wheat flour
- 125 gms Besan flour
- 200 gms Fenugreek leaves
- 50 gms Sorghum flour
- 12 gms Ginger
- 4 nos Green chilies
- 8 gms Red chili powder
- 12 gms Turmeric powder
- 5 gms Cumin powder
- 3 gms Salt
- 15 ml Oil
- 50 gms Curd
- 75 ml Ghee
Method:
For the Dough:
- Rinse methi leaves very well in water. Then drain them and chop finely.
- In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don’t have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.
- Add all the spices and herbs.
- Add the chopped methi leaves. Mix everything well.
- Add curd (for a vegan option add very little water instead of curd).
- Mix again and knead into a dough. Don’t add water while kneading as methi leaves release water.
- Knead to a soft and smooth dough. Add more curd if needed while kneading.
Rolling To Flatbreads
- Make medium sized balls from the dough.
- Take a medium sized ball and sprinkle some flour on it.
- With the rolling pin begin to roll the thepla.
- Roll them to a round of about 5 to 6 inches in diameter.
Cooking Thepla
- On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.
- Spread oil on this side. Flip the thepla again when the second side is half-cooked.
- Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
- You can also press the thepla with spatula while cooking.
- Remove and keep it in a roti basket.
- Serve methi thepla hot or warm or at room temperature.