- 2 cups Annapoorna Wheat Flour / Atta
- ¼ cup Annapoorna Besan (Gram) Flour
- ½ tsp Annapoorna Chilli Powder
- 1 tsp Sesame Seeds
- ¼ tsp Annapoorna Turmeric Powder
- ½ tsp Carom seeds/ajwain
- 1 Green chili, chopped
salt to taste - 1 inch Ginger, grated
- 1 cup Methi leaves /Fenugreek leaves, finely chopped
- ½ cup Curd / yogurt, fresh / sour
- Water as required, to knead the dough
- 2 tsp Oil
- 5 tsp Annapoorna Natural Ghee, for roasting
- Firstly, in a large mixing bowl take wheat flour and besan.
- Also add chili powder, turmeric, sesame seeds, carom seeds and salt.
- Additionally, add green chili and ginger.
- Now add finely chopped methi leaves.
- Give a rough mix making sure the spices are combined well.
- Furthermore, add a half cup of curd and combine the dough well.
- Additionally, add some water and knead the dough.
- Knead the dough to a smooth and soft texture like of chapathi dough.
- Add 2 tsp of oil and knead the dough for 5 more minutes.
- Now pinch a medium-sized ball of dough, roll and flatten it.
- Also dust with some wheat flour.
- Further, roll it in a thin circle like chapati or paratha.
- Now on a hot tawa place the rolled thepla and cook for a minute.
- Furthermore, when the base is partly cooked, flip the methi thepla
- Also, brush oil / ghee and press slightly.
- Finally, serve methi thepla with raita and pickle.
