Methi Thepla | Fenugreek Flatbreads from Gujarat
Masterchefmom
Masterchefmom
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Ingredients

  • 250 ml cup
  • 2 cups atta
  • 1/4 cup besan
  • 1 cup methi
  • 1/4 cup hari dhaniya
  • 1/2 teaspoon haldi
  • 1/2 teaspoon Kashmiri chilli powder ( you can use regular chilli powder , adjust quantity according to your taste)
  • 1/2 teaspoon jeera
  • 1/4 teaspoon dhania powder
  • 1/4 teaspoon ajwain
  • 1/2 teaspoon til
  • 1/2 cup dahi
  • 1 teaspoon oil
  • 1/2 teaspoon sugar
  • water ( adjust)
  • 2 tablespoons oil
  • 1/4 cup wheat flour
  • 1. Add all the dry ingredients given under "for the dough
  • 4. Grease your hand with oil and knead the dough for five minutes so that there are no cracks in the dough and it is smooth.
  • 6. After the resting period, knead the dough again for
  • 2-3 minutes and divide the dough into
  • 15- 18 small
  • 1/4 teaspoon of oil
  • 10. Once they turn golden on both sides, remove from the tava.

Instructions

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