Stories
Make Soft Gujarati Thepla At Home Instead Of Paratha With This Easy Recipe
- •Skip regular parathas and try making soft and delicious Gujarati thepla using fresh fenugreek leaves and green chilies.
- •Knead the dough using wheat flour, gram flour, curd, ginger-green chili paste, sesame seeds, and aromatic spices for a balanced flavor.
- •Adding fresh curd helps keep the thepla soft and moist for a long time, making it ideal for children's tiffins.
- •Roll the dough thin and roast it quickly on medium to high flame with oil or ghee to prevent it from turning hard.
Key Questions Answered
To make methi thepla, you need 2 cups of wheat flour, 1 cup of finely chopped fresh fenugreek leaves, and 2 tablespoons of gram flour. Additional ingredients include 3 tablespoons of fresh curd, 1 tablespoon of ginger-green chili paste, 1 tablespoon of white sesame seeds, oil for kneading and roasting, and spices like carom seeds, turmeric, Kashmiri red chili powder, asafoetida, and salt.
First, thoroughly wash, dry, and finely chop the fenugreek leaves. Mix them in a large plate with wheat flour, gram flour, sesame seeds, spices, oil, and curd. Because fenugreek and curd contain moisture, mix the ingredients first without water, then add lukewarm water gradually to knead a soft dough. Apply a little oil and cover it for 10 minutes to set.
Make small balls of the dough, coat a ball in dry flour, and roll it out thin like a flatbread on a rolling board. Cook it on a medium to high flame on a griddle, flipping when light bubbles appear, and apply oil or ghee on both sides while pressing lightly with a spatula.
