Multi Grained Methi Thepla

Thepla is nothing but a flatbread made from fresh fenugreek leaves, whole-wheat flour and gram flour. It’s a Gujarati snack, which can be munched anytime of the day starting from breakfast to dinner. Today I have tried to make a healthy version of thepla by kneading the dough with multigrain flour.

Ingredients:

A small bunch of fresh Methi / Fenugreek leaves

1 ½ cup of multi grain flour (It can be substituted with wheat flour) **Extra flour for dusting while rolling the theplas

1/3 cup Besan

1 tbspn Red chilli powder

1 tspn Turmeric powder

½ tspn Ginger garlic

1 or 2 Green chillies paste (U can always add green chillies as per your taste buds)

1 pinch Hing / asafoetida

1 tspn Corriander powder

1 tspn Jeera / Cumin powder

Salt as per tatse

Water required for kneading

Oil/ Butter/ Ghee for roasting theplas ( As required. Can be omitted too)

Method:

1.    Wash the Methi leaves nicely in water and chop finely.

2.    Take a kneading bowl add the chopped methi leaves and add all the spices and herbs.

3.    Add all the flour to the leaves. Sprinkle salt as per the taste and knead the dough with the help of water to soft smooth dough.

4.    Cover the dough and let it rest for 10 – 15 mins.

5.    Make even size balls of the dough

6.    Take one dough ball and press it in between the palms to flatten it a bit and coat it nicely with wheat flour.

7.    Place it on a roti making board and roll with the help of rolling pin into round shape. (If possible ;-) )

8.    Heat the tawa/ griddle. Place the rolled out thepla on the tawa.

9.    When bubbles start to appears underneath the surface of thepla, flip it over and apply oil/butter/ ghee as per your choice and cook for few seconds.

10.  Flip it again and apply ghee and let it cook for few mins. Keep pressing the thepla lightly with the help of spatula till nice golden brown spots appear on both the sides of the thepla.

11.   Transfer it to the plate and continue the process with the rest of the dough balls.

12.   Serve them hot with yoghurt or any pickle of your choice.

13.   It tastes good with tomato chutney.

NOTE:

• You will need max half or less, cup of water to knead dough.

• We can also use curd instead of water for kneading the dough. It will make the dough nice and soft.

• This theplas can be made with various leafy vegetables.

• They are can also be served best while travelling or in kids tiffin box who don’t like to eat the leafy vegetables.