A Gujarathi favorite breakfast or snack that is vegan & also gluten free.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
- Whole wheat flour – 1/2 cup
- Besan or chickpea flour - 1/2 cup
- Methi or fenugreek leaves - 1/2 cup
- Cumin seeds – 1/4 tsp
- Ajwain or Omam - 2 pinch
- Ginger – 1 inch piece
- Green chili – 2
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Water – 2 to 3 tbsp
- Salt – to taste
- Oil – 1 to 2 tbsp
Clean, pick and wash the fenugreek leaves well to get rid of dirt.
Spread on a cloth and let it be for 5 to 10 mins to get rid of excess moisture. Roughly chop the leaves.
In a mixie jar grind together green chili and ginger without adding water to a coarse paste. Set aside.
Make the methi thepla:
In a bowl mix together whole wheat flour, gram flour, red chili, coriander, turmeric powders, salt, cumin seeds and ajwain.
Add green chili & ginger paste to the flour mixture.
Add roughly chopped methi leaves and mix everything together with your finger tips till the moisture gets absorbed well and it resembles like bread crumbs.
Add water by 1 tbsp at a time and knead to a soft dough. Shape into a ball, apply oil all over the dough.
This is to prevent the dough from drying out. Keep the bowl closed and let the dough rest for 15 mins.
Make golf sized balls and roll into a 1/4 inch flat disc using a rolling pin.
Heat a griddle or tawa and place the thepla on it. Cook for few seconds and flip it.
Add 1/2 tsp oil all around and cook till brown spots appear.
Flip once more and add 1/2 tsp oil around and cook the other side.
Remove to plate and continue to cook other balls like wise and keep stacking one above the other.
Serve these methi thepla with any pickle or a dry curry. You can also eat it plain as a snack during tea time.