Methi Thepla

  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Makes: 16-18
  • Freezing: excellent

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Methi Theplas have staying power, literally! Filling and satisfying, these are great for a picnic or even when you travel.

  • Ingredients:

  • 1½ cups (375 mL) Golden Temple® Durum Atta Flour Blend + extra for dusting
  • 1½ cups (375 mL) chickpea flour
  • ¾ cup (175 mL) frozen fenugreek greens, thawed, excess liquid squeezed
  • ½ cup (125 mL) yogurt
  • 1 tsp (5mL) cumin seeds
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) Thai green chilies, chopped
  • 1½ tsp (7 mL) salt or to taste
  • 2 tsp (10 mL) ghee or Crisco® Vegetable Oil + extra for pan frying
  • ¾ cup (175 mL) water
  • Method:

  • Combine first 8 ingredients in a mixing bowl. Add 2 tsp (10 mL) ghee or oil. Gradually add water. Use hands to bring ingredients together and knead into smooth dough.
  • Divide dough into 16-18 parts. Roll them into balls.
  • Heat tava or a thick bottom skillet on medium high heat.
  • Dust rolling board lightly with additional flour. Use rolling pin to roll balls into thin circles about 3½” (8-9 cm) wide. Lightly dust dough while rolling to prevent sticking.
  • Heat skillet on medium high. Place rolled dough onto skillet. Cook for 18-20 seconds or until the dough turns darker and small bubbles break the surface. Flip. Cook for 12-15 seconds. Brush ghee/oil on surface. Flip. Cook for 15-18 seconds or until golden brown spots appear on surface, gently pressing thepla with the back of spatula. Flip. Repeat. Remove from skillet when both sides are cooked.
  • Wrap theplas in a clean dry cloth. Place in wide airtight container until served.
  • ©/® Smucker Foods of Canada Corp. or its affiliates.