How to make methi thepla
- â½ tsp red chili powder
- 1 cup wheat flour (or atta)
- â¼ cup bajra or jowar flour (- millet flour (opti
- 3 tbsp chickpea flour (or besan (optional))
- 1 cup methi leaves (or fenugreek leaves (skip to make p
- 1 tsp ginger (grated or ginger garlic paste)
- 1 green chili (fine chopped or paste (skip for kids)
- â¼ tsp salt (or as needed)
- â½ tsp garam masala (or coriander powder)
- â¼ to â½ tsp turmeric (or haldi)
- 4 tbsp curd (or yogurt (skip to make plain thepla))
- 1 tbsp oil (for dough)
- 1 tbsp oil (for frying)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- ½ tsp red chili powder
- 1 cup wheat flour (or atta)
- ¼ cup bajra or jowar flour (- millet flour (opti
- 3 tbsp chickpea flour (or besan (optional))
- 1 cup methi leaves (or fenugreek leaves (skip to make p
- 1 tsp ginger (grated or ginger garlic paste)
- 1 green chili (fine chopped or paste (skip for kids)
- ¼ tsp salt (or as needed)
- ½ tsp garam masala (or coriander powder)
- ¼ to ½ tsp turmeric (or haldi)
- 4 tbsp curd (or yogurt (skip to make plain thepla))
- 1 tbsp oil (for dough)
- 1 tbsp oil (for frying)
Golden spots speckle the surface of a pliable flatbread that folds easily without cracking at the creases. Achieving this softness relies entirely on hydration and fat distribution during kneading. Incorporating yogurt and oil directly into the wheat and millet flour mixture coats the protein strands, inhibiting excessive gluten development that would otherwise yield a tough, rigid texture. Kneading the dough thoroughly for five minutes ensures the moisture absorbs evenly into every particle of flour. Rolling the dough requires a light touch and an even thickness of roughly two millimeters; rolling too thin creates a crisp cracker rather than a flexible flatbread. Cook the rolled rounds on a hot skillet heated to medium-high, pressing gently with a spatula only after small bubbles appear on the surface to encourage uniform internal steam pockets. When doubling or tripling batches for larger groups, keep the cooked rounds stacked inside a clean cotton cloth to trap ambient steam and prevent the edges from drying out prematurely.
