METHI THEPLA | Hotel Management & Culinary Arts College

Ingredients:

  • 125 gms Gram Flour (Besan)
  • 250 gms Whole wheat flour (Atta)
  • 75 gms                 Pearl Millet flour (bajra Flour)
  • 75 gms Sorghum Millet flour (jowar flour)

(Millets flours are optional)

  • 5 gms Sugar
  • 6 gms Salt ( or as per taste)
  • 15 gms Ginger, finely chopped or grated
  • 3 nos Green Chillies
  • 10 gms Turmeric powder
  • 10 gms Red Chilli powder
  • 15 gms Roasted Cumin powder
  • 50 gms Curd
  • 125 gms Fenugreek leaves ( Methi Leaves)
  • 25 gms Coriander leaves
  • 75 ml any vegetable Oil

For Making the Thepla

  • 50 gms Ghee
  • 200 gms Wheat flour ( for dusting)

Chef of the day: (Vyshnavi Agarwal  BCT&CA  5th sem  )

Procedure  

  1. In a large steel bowl, mix all the flours together.
  2. Now add chili powder, turmeric, roasted cumin powder, sugar and salt.
  3. Mix well all the dry ingredients.
  4. Add finely chopped green chillies and chopped or grated ginger to the flour.
  5. Add finely chopped methi leaves and coriander leaves to the flour.
  6. give a rough mix making sure the spices are combined well.
  7. Now add the curd and combine the dough well.
  8. Knead the flour to a smooth and soft texture like chapatti dough.
  9. Add 25-45 ml of water to make the soft dough.
  10. Now add oil and make the dough to a soft texture and rest it for 15 minutes.
  11. Cover the dough with a wet muslin cloth or clean kitchen towel and rest it.
  12. To make the thepla, divide the dough into a small ball size dough ( approximately 35-40 gms)
  13. Roll each dough ball into a thin circle by dusting with flour.
  14. Heat a plain griddle pan or a tawa and cook the thepla on both sides for a minute each.
  15. Baste the thepla on both sides with ghee while it is cooking on tawa.
  16. Serve it with chutney or raita.